Preparation time
40min
Total time
1h 20min
Portion
6
portion(s)
Level
easy
Ingredients
Eggplant and Pasta
- 1 eggplant sliced
- dash salt
- 1.5 litres water, Keep 200mls of the pasta water
- 250 grams Fusilli Pasta
- Bechamel sauce EDC
Lamb Sauce
- 1 Onion halved
- 2 stalks Celery
- 150 g Sundried Tomato Oil
- 20 g olive oil
- 500 g lamb mince
- 1 teaspoon Oregano
- 1 tbsp red wine vinegar
- 1 tbsp Veg Stock Paste (EDC)
- 90 g tomato paste
- 1/2 tsp cinnamon
- some Parmasen Cheese
Accessories you need
-
Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Thinly slice the egg plant and place on the Veroma tray, Sprinkle with salt and set aside
- Pour 1.5L of hot water into bowl and add the 250g of the fusilli pasta
"Closed lid" place the veroma on top for 10min/Veroma/
"Counter-clockwise operation" 
"Gentle stir setting" - Flip the egg plant over and set for another 6mins/Veroma/"Counter-clockwise operation" "Gentle stir setting"
- Place veroma aside. Reserve 200mls of the pasta water into a jug and add the vege stock to your reserved water and set aside.
- Place drained pasta into a bowl and and mix half of the Bechamel Sauce. Set aside
- Place the onion, celery and sundriend Tomatos into "Closed lid" 3sec/Sp5. Scrape down the sides. Add oil and saute 3min/120/Sp1. (using the simmer basket on top)
- Add lamb mince, oregano and cinnamon to "Closed lid" cook for 10min/100/Sp1"Counter-clockwise operation" "Gentle stir setting"
- Whilst the lamb is cooking, using the pre-made stock and pasta water add tomato paste, Red wine Vinegar, salt and pepper.
- When the lamb is cooked add the stock sauce and cook for a further 10min/100/"Counter-clockwise operation" "Gentle stir setting"
- Oil your lasange tray, add a layer of pasta, lamb Sauce and then eggplant, continue with these layers untill all ingredents are finished.
Top with remaining bechamel, and sprinkle with some parmasan cheese. Bake for 30min at 180 degrees or until golden brown.
Egg Plant and Pasta
Lamb Sauce
Completing The Dish
Tip
Lasange tray
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Recipe's categories:
Baking
Cooking
All-in-one cooking with Varoma
Easy
Low budget
Children food
Dinner
Everyday
Main course
Greek
Pasta dish
Pie, quiche
Winter
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Comments
chop_hsuey: Thank you, I am so glad you all enjoyed it
Delicious!
The first time I've ever made a moussaka and it was delicious!!
I poured all of the sun dried tomatoes into the thermomix, so it probably didn't need the extra olive oil.
Everyone at home loved it and we can't wait to have it again.
This is a goto in my house, It is our family recipie - thermisized
It makes plenty and is freezeable. Enjoy
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