Beef Moussaka
with Cheat's Garlic Bread
This Beef Moussaka is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Aubergine
(May contain Celery)
1
Onion
1
Bell Pepper
(May contain Celery)
2
Garlic Clove
1
Dried Oregano
15
Tomato Puree
1
Ground Cinnamon
50
Red Split Lentils
7.5
Worcester Sauce
(Contains Cereals containing gluten)
10
Vegetable Stock Paste
(Contains Celery)
1
Finely Chopped Tomatoes
1
Ciabatta
75
Creme Fraiche
(Contains Milk)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20
Wild Rocket
120
British Beef Mince
Not included in your delivery
2
Olive Oil
100
Water
1
Sugar
Nutritional information
Utensils
Instructions
Trim the aubergine and slice into 1cm thick rounds. Halve, peel and chop the onion into small pieces. Halve the pepper and discard the core and seeds. Chop into small pieces. Peel and grate the garlic (or use a garlic press).
Preheat your grill to high. Heat a drizzle of oil in a frying pan on medium-high heat. Add the onion, pepper and beef mince. Season with salt and pepper. Cook, stirring, until soft and golden, 6-7 mins. Add the oregano, tomato purée, ground cinnamon (see ingredients for amount) and half the garlic. Cook for 1 min more.
Next, stir in the red lentils, Worcester sauce, vegetable stock paste and chopped tomatoes. Add the water and sugar (see ingredients for both amounts). Stir, bring to the boil, lower the heat to medium and simmer until the lentils are soft (but still have a slight bite to them), 20-25 mins. If the sauce gets too dry, just add a splash of water.
Meanwhile, lay the aubergine slices on a baking tray in a single layer and drizzle over a good glug of oil. Season with salt and pepper. Grill until browned and soft, about 8-9 mins on each side. TIP: Keep an eye on them to make sure they don't burn. If they aren't soft after this time, just leave them under your grill for another 2-3 mins. Remove and set aside.
In a small bowl, mix the remaining garlic with the olive oil (see ingredients for amount). Cut the ciabatta in half (as though making a sandwich) and smear the garlic oil over the cut side. When the tomato sauce is ready, transfer the sauce to an ovenproof dish. Layer over the aubergine slices. Dollop over the crème fraîche and then spread it out evenly across the top.
Sprinkle the hard Italian style cheese over the moussaka and season with pepper. Grill until the cheese is golden and bubbling, about 5-6 mins. Remove from the grill, pop the garlic bread under the grill and toast until golden, 2-3 mins. Serve the moussaka in bowls. Add a handful of rocket alongside and drizzle with olive oil. Serve with the cheat's garlic bread and enjoy!
MOD Step 2: If you've decided to add beef mince to your meal, add the beef mince with the onion and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when it is no longer pink in the middle.
