Moussaka recipe

Moussaka recipe

What is Moussaka?

 Along with tzatziki, gyros and Greek salad, moussaka is one of the most famous Greek dishes. This is a spicy casserole made from potatoes, eggplant, tomatoes, minced meat, aromatic spices and a creamy sauce. Thanks to the fresh vegetables and Mediterranean herbs, the oven hit tastes wonderfully like summer, sun, beach and vacation!



How is moussaka made?

 For moussaka you alternately layer individual ingredients in a baking dish. Then spread fried minced meat and alternating tomato and fried aubergine slices on pre-cooked potato slices. Before you finally put the casserole in the oven, sprinkled with cheese, pour béchamel over the vegetables and mince. Good to know: During preparation, it is important to salt the aubergine slices before frying them so that they can draw water. This will prevent the moussaka from watering down when gratinating.

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Moussaka recipe - ingredients for 4 people

• 1 kg of potatoes
• 1 aubergine (approx. 350 g)
• Salt , pepper
• 1 onion
• 2 cloves of garlic
• 4 tbsp olive oil
• 500 g minced lamb or beef
• 3–4 stalks of oregano
• 500 g chunky tomatoes (e.g. canned)
• 1⁄2 teaspoon ground cinnamon
• 2-3 large tomatoes
• 2 tbsp + some butter
• 2 slightly heaped tbsp Mehl
• 3⁄8 l milk
• 1 teaspoon vegetable stock ( instant )
• 2 eggs
• 75 g kefalotiri (Greek hard cheese; alternative: parmesan)

Also : 1 square baking dish

Step 1 - Boil the potatoes & salt the eggplant

                   

Salt removes water - this prevents the moussaka from becoming unintentionally mushy, Photo: House of Food / Bauer Food Experts KG 

Wash potatoes and cook in water for 20 minutes . Wash the aubergine, cut into slices , place on kitchen paper and lightly salt. Let it steep for 15 minutes. Peel onion and garlic and chop finely.

Step 2 - sauté eggplants

                   

Searing the aubergine slices gives them a nice, intense aroma, Photo: House of Food / Bauer Food Experts KG

Dab eggplants and fry in 3 tbsp hot oil in portions , turning until golden brown . Season with pepper. Drain on kitchen paper. Drain the potatoes and rinse in cold water .

Step 3 - Fry the mince & season

 

                    

Let it simmer briefly, because this will intensify the tomato taste, Photo: House of Food / Bauer Food Experts KG

Heat 1 tablespoon of oil in the pan. Fry the mince in it until crumbly. Fry the onion and garlic briefly. Season with salt and pepper. Wash oregano, shake dry, chop and add. Stir in chunky tomatoes, bring to the boil and simmer for about 5 minutes . Season with salt, pepper and cinnamon. Peel and slice the potatoes. Wash and slice tomatoes.

Step 4 - prepare the sauce

For the sauce,  melt 2 tablespoons of butter in a saucepan. Sweat the flour in it lightly . Stir in milk, 1/4 l water and vegetable stock, bring to the boil and simmer for 5 minutes. Season with salt and pepper and remove from the stove. Whisk eggs. 4 tablespoons of sauce stir in the eggs, then the remaining sauce drag .

 

How do you properly layer moussaka?

                  

                  

Pour sauce and cheese on top and put in the oven, Photo: House of Food / Bauer Food Experts KG

Grease the baking dish thoroughly. First spread the potato slices in it, then spread the tomato mince on top. Cover the hack like a roof tile alternately with aubergine and tomato slices. Pour the sauce over it and rub cheese directly over it. Bake the moussaka in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 40 minutes until golden brown ..

How long does moussaka last?

You can store leftovers from the moussaka in the refrigerator for about 1-2 days . The next day, the Greek casserole usually tastes even better because it is nicely pulled through. To warm up, you can simply heat the moussaka in the oven at around 150 ° C for 15-20 minutes. 

 Moussaka vegetarian - it's that easy

The Greek classic is of course also a vegetarian option! For this you simply leave out the meat, take a little more vegetables or use an alternative. For example , we like to use  lentils that we cook until al dente with the tomato sauce before they are put into the baking dish as the first layer. Herbal crème-fraîche and feta then form the conclusion . The lentil variant also tastes with an Italian touch, with cherry tomatoes and creamy  mozzarella , just great!