Slow cooked beef moussaka
This version of the classic Greek comfort dish is made in a slow cooker – think super tender beef ragu topped with silky eggplant, ricotta and parmesan.
- 750g Coles Australian No Added Hormones Gravy Beef, cut into 3cm pieces
- 2 tbs plain flour
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 2 celery sticks, thinly sliced
- 2 garlic cloves, crushed
- 690g Coles Italian Passata
- ½ cup (140g) tomato paste
- 1 tsp caster sugar
- 2 tbs chopped oregano
- 1 medium eggplant, sliced crossways
- 375g smooth ricotta
- 2 tbs buttermilk
- ½ cup (40g) finely grated parmesan
- ¼ tsp ground paprika
- Oregano sprigs, to serve
Place the beef and flour in a large bowl and toss to combine. Heat the oil in a large frying pan over high heat. Cook the beef, in 3 batches, turning occasionally, for 5 mins or until brown all over. Transfer to a slow cooker.
Add the onion, celery, garlic, passata, tomato paste and sugar to the slow cooker. Stir to combine. Season. Cover and cook for 4 hours on high (or 6 hours on low) or until beef is very tender. Stir in the chopped oregano.
Meanwhile, preheat grill on high. Spray a baking tray with olive oil spray. Place the eggplant slices on the tray. Spray with olive oil spray. Cook under the grill for 2 mins each side or until the eggplant is lightly browned and tender.
Arrange the eggplant slices over the beef mixture in the slow cooker. Place the ricotta, buttermilk and parmesan in a bowl and stir until smooth. Season. Spoon ricotta mixture evenly over the eggplant in the slow cooker. Sprinkle with paprika. Cover and cook for 30 mins on high (or 1 hour on low) or until heated through.
Sprinkle the moussaka with oregano sprigs to serve.