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Moussaka grecque traditionnelle servie dans une assiette, gratin d’aubergines, viande hachée et sauce béchamel

Moussaka (Aubergine gratin with minced meat)

A traditional Greek recipe for moussaka, a gratin of eggplant, minced meat and béchamel sauce. Perfect for a family meal or a special occasion, this tasty, comforting dish will transport you straight to Greece.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Course Main course
Cuisine Greek Cuisine
Servings 7 people
Calories 400 kcal

Equipment

  • 1 large bowl to mix
  • 1 pan
  • 1 baking dish approx. 23 cm x 33 cm
  • 1 saucepan
  • 1 whisk
  • 1 pastry brush

Ingredients
  

  • 2-3 eggplant (about 800g) thinly sliced
  • 500 gr minced meat (lamb or beef)
  • 1 medium onion finely chopped
  • 2 pods second chopped
  • 400 gr crushed peeled tomatoes (1 box)
  • 60 gr tomato paste
  • 125 ml red wine
  • 1 T to c. ground cinnamon
  • 1 T to c. nutmeg ground
  • 2 T to s. fresh parsley chopped
  • 80 gr grated cheese (parmesan or kefalotyri)
  • 4 eggs
  • 60 gr butter
  • 60 gr flour
  • 500 ml hot milk
  • 3 T to s. olive oil
  • this
  • pepper
  • breadcrumbs

Instructions
 

  • Preheat oven: Preheat your oven to 180°C (350°F).
  • Prepare the eggplants: Sprinkle the eggplant slices with salt and leave to drain for 30 minutes. Rinse and dry with paper towels.
  • Cook the eggplants: Heat 2 tbsp. to s. of olive oil in a frying pan and cook the eggplant slices until golden brown on both sides. Drain on paper towels.
  • Prepare the meat sauce: In the same pan, heat 1 tbsp. to s. of olive oil and sauté the onion and garlic until translucent. Add the ground meat and cook until golden brown. Add the crushed tomatoes, tomato paste, red wine, cinnamon, nutmeg, salt and pepper. Simmer for 20 minutes. Add the fresh parsley and mix well.
  • Prepare the béchamel sauce: Melt the butter in a saucepan over medium heat. Add the flour and mix well to form a roux. Pour in the hot milk a little at a time, whisking constantly to avoid lumps. Continue cooking until the sauce thickens. Remove from heat and let cool slightly before adding 3 beaten eggs and half the grated cheese. Mix well.
  • Assemble the moussaka: In a large gratin dish, arrange a layer of eggplants, then a layer of meat sauce. Repeat until all ingredients are used up, finishing with a layer of eggplants. Pour the béchamel sauce over the top and sprinkle with breadcrumbs and the remaining grated cheese.
  • Bake: Bake for approximately 45 minutes to 1 hour, or until the top is golden and crisp.
  • Let cool: Let the moussaka cool slightly before serving to allow the filling to firm up.

Video

Nutrition

Serving: 300grCalories: 400kcal
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