Moussaka

Name: Moussaka
Total time: 1 h 25 min
Cuisine: Greek
Ingredients: 2 aubergines; 3 tbsp olive oil, for the aubergine; salt, to taste; 1 yellow onion; 2 cloves garlic; 500 g beef mince; 1 tbsp olive oil, for frying; 2 tbsp tomato paste; 400 g crushed tomatoes; 3 ml cinnamon, ground; 1 tsp oregano, dried; black pepper, to taste; 3 tbsp butter; 3 ½ tbsp plain flour; 5 dl milk; 1 ml nutmeg, grated; 1 egg; 50 g parmesan, grated; ½ lettuce; ½ cucumber; 2 tomatoes

A Greek bake of roasted aubergine and cinnamon-spiced meat sauce under a thick layer of béchamel, served with a green salad. Lamb mince works well too, or make it vegetarian with lentils instead of mince.

1 h 25Time
38 minHands-on
4Portions
≈ 54 krper portion
710kcal per portion

Contains: Milk protein, Lactose, Gluten, Egg

Ingredients for 4 portions

2Aubergines
3 tbspOlive oil, for the aubergine
to tasteSalt
1Yellow onion
2 clovesGarlic
500 gBeef mince
1 tbspOlive oil, for frying
2 tbspTomato paste
400 gCrushed tomatoes
3 mlCinnamon, ground
1 tspOregano, dried
to tasteBlack pepper
3 tbspButter
3 ½ tbspPlain flour
5 dlMilk
1 mlNutmeg, grated
1Egg
50 gParmesan, grated

On the side

½Lettuce
½Cucumber
2Tomatoes

Method

Heat the oven to 225 °C. Slice the aubergines 1 cm thick and lay the slices on two baking trays lined with baking paper. Brush both sides with olive oil and season with salt.
Roast the aubergine for about 20 minutes, until the slices are soft and golden.
Peel and chop the onion and garlic. Brown the mince in the olive oil in a large frying pan with the onion and garlic, breaking it up as it cooks.
Stir in the tomato purée, crushed tomatoes, cinnamon and oregano. Simmer uncovered for 15 minutes, until thickened. Season with salt and pepper.
Melt the butter in a saucepan and whisk in the flour. Gradually whisk in the milk and let the sauce boil for 3–4 minutes, until thick. Take the pan off the heat and whisk in the egg, nutmeg and half the cheese. Season with salt.
Turn the oven down to 200 °C. Lay half the aubergine in an ovenproof dish, about 20 × 30 cm, spread the meat sauce over it and cover with the rest of the aubergine. Spread the béchamel on top and sprinkle over the rest of the cheese.
Bake the moussaka in the middle of the oven for 35–40 minutes, until golden brown on top.
Wash and tear the lettuce, slice the cucumber and cut the tomatoes into wedges.
Leave the moussaka to rest for 10 minutes so it sets, then serve with the salad.

The cost is estimated from Swedish grocery prices.

Moussaka

Ingredients for 4 portions

On the side

Method

More recipes