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Moussaka
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Moussaka

A classic Greek casserole with layers of potatoes, baked eggplants, a savory minced meat sauce, and a creamy béchamel cheese topping.

  • 140 min
  • 901 kcal / serving
  • medium
Protein
42.9 g
Fat
60.6 g
Carbs
40.6 g

Contains: gluten, milk, egg, sulphites (to the best of my knowledge)

Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.

Ingredients

4 servings

  • 2 eggplants
  • 1 tsp salt (for draining eggplants)
  • 3 tbsp olive oil (for brushing eggplants)
  • 400 g potatoes
  • 500 g lamb or beef mince
  • 2 tbsp olive oil (for frying)
  • 1 tsp olive oil (for greasing the dish)
  • 1 onion
  • 2 garlic cloves
  • 2 tbsp tomato paste
  • 150 ml red wine
  • 400 g canned chopped tomatoes
  • 1/2 tsp ground cinnamon
  • 1 tsp dried oregano
  • 1/2 tsp salt (for meat sauce)
  • 1/4 tsp pepper (for meat sauce)
  • 50 g butter
  • 50 g plain flour
  • 500 ml milk (3.5% fat)
  • 2 egg yolks
  • 100 g Kefalotyri (or Parmesan)
  • 1/2 tsp salt (for béchamel sauce)
  • 1/4 tsp pepper (for béchamel sauce)

Method

  1. Slice the eggplants into approximately 0.5 cm thick rounds, salt them, and let them drain for 30 minutes. Afterwards, pat them dry with kitchen paper.
  2. Preheat the oven to 200 °C (400 °F) top/bottom heat. Arrange the eggplant slices on a baking sheet, brush with 3 tbsp olive oil, and bake for 20-25 minutes until soft and lightly browned. Set aside.
  3. Peel the potatoes and slice them into approximately 0.5 cm thick rounds. Parboil them in salted water for about 5-7 minutes until slightly tender, then drain and let them drip dry.
  4. For the meat sauce, heat 2 tbsp olive oil in a large pan. Finely dice the onion and press the garlic. Sauté both in the oil until the onions are translucent.
  5. Add the minced meat and brown it, breaking it up with a spoon. Stir in the tomato paste and fry briefly. Deglaze with red wine and let it reduce almost completely.
  6. Add the canned chopped tomatoes, cinnamon, oregano, 1/2 tsp salt, and 1/4 tsp pepper. Let the sauce simmer over medium heat for about 20-25 minutes until slightly thickened.
  7. For the béchamel sauce, melt the butter in a saucepan. Stir in the flour and sauté for 1-2 minutes, stirring constantly, without letting it brown.
  8. Gradually add the milk, whisking constantly to prevent lumps. Bring the sauce to a boil and simmer over low heat for about 5 minutes until it thickens.
  9. Remove the pot from the heat. Stir in the egg yolks one by one. Grate the Kefalotyri (or Parmesan) and stir half of it into the sauce. Season with 1/2 tsp salt and 1/4 tsp pepper.
  10. Grease a baking dish (approx. 20x30 cm) with 1 tsp olive oil. First, layer the parboiled potato slices, then arrange the baked eggplant slices on top.
  11. Spread the meat sauce evenly over the eggplants. Finally, pour the béchamel sauce over it and smooth it out. Sprinkle the remaining grated cheese on top.
  12. Bake the Moussaka in the preheated oven at 180 °C (350 °F) top/bottom heat for 40-50 minutes until the surface is golden brown and the sauce is bubbling. Let it rest for 10-15 minutes before serving.

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