Moussaka
A legendary Greek casserole featuring structured layers of roasted aubergine, sliced potatoes, and spiced minced beef, all baked under a thick béchamel crust.
90 min
820 kcal
1 portion
Protein
45g
Carbs
65g
Fat
40g
Ingredients
Quantities are for one portion.
- 30 gparmesan cheese, grated
- 15 mlolive oil
- 100 mlwhole milk
- salt and pepper to taste
- 1onion, finely diced
- 1aubergine, thinly sliced
- 150 gcanned diced tomatoes
- 10 gbutter
- 150 gpotatoes, thinly sliced
- 2garlic cloves, minced
- 10 gplain flour
- 150 gbeef mince
Method
- Preheat the oven. Brush the aubergine and potato slices with olive oil and roast them on a tray until soft and lightly golden.
- Heat the remaining olive oil in a pan. Sauté the diced onion and garlic until translucent.
- Add the beef mince, cooking until browned, then stir in the diced tomatoes. Simmer until the sauce thickens.
- In a small pot, melt the butter and whisk in the flour to form a paste. Gradually whisk in the milk until a smooth, thick béchamel sauce forms. Stir in half of the grated cheese.
- In a small baking dish, layer the roasted potato slices, followed by the aubergine slices.
- Spoon the beef sauce evenly over the vegetables, then top everything with the béchamel sauce.
- Sprinkle the remaining cheese on top and bake until the crust is deep golden and bubbling.
