Recipes
Delicious Eggplant Moussaka
For me, there’s nothing cozier than sitting around the table together with a steaming casserole. That’s why I have a delicious recipe for you now: Eggplant Moussaka. It’s the kind of dish that warms your heart a little, especially on those days when the weather just won’t clear up. With layers of soft eggplant, a rich tomato sauce, and a crispy cheese topping, this is truly comfort food at its best. And you know what’s best? It’s surprisingly simple to make.
Here’s what you need:
- 2 eggplants
- 300g minced meat
- 500g potato slices
- 1 onion
- 2 cloves of garlic
- 400ml tomato passata
- Small can of tomato paste
- 1 tsp oregano
- 2 bay leaves
- Salt and pepper
- 300ml milk
- 2 eggs
- 50g flour
- 50g butter
- 125g grated cheese
How to make this delicious eggplant moussaka:
- Preheat the oven to 180°C. Squeeze the garlic and peel and chop the onion. Slice the eggplants into 1cm slices.
- Heat some oil in a frying pan and fry the eggplants until golden brown in a few minutes. Let them drain on kitchen paper. Bring a pan of water to a boil and cook the potato slices for about 5 minutes until tender. Drain and set aside.
- Melt 2/3 of the butter in a saucepan and add the flour. Stir well until it forms a roux. Heat the milk in a pan and add it to the roux. Bring to a boil. After 5 minutes, remove the pan from the heat and stir in the beaten eggs.
- Melt the remaining butter in a frying pan and sauté the onion and garlic. Add the minced meat and fry for 5 minutes until crumbly. Stir in the tomato passata, bay leaves, and salt and pepper, and bring to a boil. Reduce the heat and let the sauce simmer gently for about 15 minutes.
- Grease an oven dish. Layer the eggplant on the bottom. Then add a layer of potatoes, meat sauce, and finish with the béchamel sauce. Sprinkle the grated cheese on top. Bake the moussaka in the oven for 45 minutes until done.
I’m curious what you think of this recipe, let me know in the comments! Click here to take a look at my other recipes.
Love, Daphne