Dewatering aubergines
Salted and dried aubergines become less watery and fry better.
Greek Recipe
Moussaka
This Moussaka recipe works with fried aubergines, potato slices, minced meat sauce with cinnamon and tomatoes as well as a béchamel with cheese. This creates a Greek casserole that can be cut well.
Total time
1 hr 45 min
Calories
690 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Moussaka with aubergines, minced meat and béchamel
Moussaka is not a fast nude run, but a layered oven dish. Aubergines and potatoes should be pre-cooked so that they do not remain watery. The minced meat sauce needs spices and time, the béchamel forms the creamy blanket.
Quick Dinners
Mediterranean Cuisine
Lunch
Dinner
Recipe
Moussaka
Moussaka is layered with aubergines, potatoes, spicy minced meat tomato sauce and creamy béchamel. After baking, the casserole needs a short rest period.
Ingredients
6 servings
Method
-
1
Prepare vegetables
Salt the aubergines, let them dry for 15 minutes. Fry the potato slices and aubergines with olive oil or cook in the oven.
-
2
Cook minced meat sauce
Fry onion and garlic, add minced meat and brown. Stir in tomato paste, tomatoes, cinnamon, salt and pepper and simmer for 20 minutes.
-
3
Stir béchamel
Melt butter, stir in flour and add milk in portions. Simmer smoothly, season and stir in cheese.
-
4
Layers
Place potatoes, eggplants and minced meat sauce in a mould. Spread béchamel evenly on it.
-
5
Bake and leave to rest
Bake moussaka at 180 degrees 35 to 40 minutes. Leave to rest for 10 to 15 minutes before cutting.
Kitchen know-how
Tips for Moussaka
Leave it alone
Wait for a moment after baking. Then the layers can be cut cleaner.
Use cinnamon sparingly
Cinnamon should warm the minced meat sauce, but not make it look sweet.
Variations
How to adapt this recipe
ground lamb tastes stronger and more traditional. ground beef is milder and suitable for everyday use.
Replace minced meat with lentils or mushrooms and let the sauce boil well.
Nutrition per serving
690kcal
44.0 gCarbohydrates
34.0 gProtein
40.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Moussaka
Yes, cooking or frying is useful. Raw eggplants give off too much water and often remain spongey in the casserole.
Lamb chop is stronger and more traditional, beef chop is milder. Both work well.
The layers sit after baking. This allows the casserole to be cut better.
Yes, you can prepare the components or shift the casserole a few hours before.
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