Moussaka

Here is my personal version of this famous recipe from the eastern Mediterranean. It's a kind of gratin, made with layers of aubergines, cooked meat with tomatos and bechamel sauce with cheese.

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Miscellanous
Gratins


Melting Epoisse on toast		Oxtail Parmentier

For2 people 3 people 6 people 12 people 18 people

MeasuresMetric Metric weight Metric volumes Read more...

For 6 people, you will need:

3 egg-plants or aubergine
4 tomatoes
1 onion
500 g minced beef
350 ml Bechamel sauce
4 tablespoons olive oil
1 Bouquet garni
2 garlics clove
200 g feta
4 tablespoons olive oil
salt
pepper
100 g grated cheese

Nutritional information:

Whole recipe

Calories

4199

210%

Proteins

174g

67%

Carbohydrates

128g

12%

Fats

333g

50%

Per 100 g

Calories

166

Proteins

Carbohydrates

<1%

Fats

13g

Per person

Calories

699

35%

Proteins

29g

11%

Carbohydrates

21g

Fats

55g

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 1 hour 28 min.
Cooking : 1 hour 25 min.
Start to finish : 2 hours 53 min.

Preservation : Several days in the fridge, in a closed jar.

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How much will it cost?

For 6 people : 15.09 €
Per person : 2.52 €

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Note : These prices are only approximate. Read more...

Step by step recipe:

Wash 3 egg-plants or aubergine and cut into thin slices. Salt them and put in a strainer for about one hour, until some of the juice runs out.
Meanwhile, peel 4 tomatoes, remove seeds and cut into pieces.
Peel and chop 1 onion.
Heat 4 tablespoons olive oil in a large pan. When hot put in the aubergine slices.
Cook for 4 or 5 minutes while stirring, then transfer onto absorbant paper.
In the same pan heat 4 tablespoons olive oil. When hot, add the chopped onion and cook for one minute. Add 500 g minced beef.
Cook meat until it browned, then salt, pepper, and add 1 Bouquet garni and 2 garlics clove en chemise.
Add tomatoes.
Mix well, cover, and cook on low heat for about 30 minutes, stirring occasionally.
After this time, uncover, discard bouquet garni and garlic.
Prepare bechamel sauce. When ready add 200 g feta in small pieces.
Preheat oven to 392°F (200°C). Butter a gratin dish, and arrange half the aubergine slices in a layer in the bottoom.
Cover with half the meat.
Cover with half the bechamel.
Repeat these 3 layers, and finish by sprinkling with some cheese.
Cook in the oven until top is golden brown (about 30 minutes).

Remarks:

As with all gratin style dishes, moussaka can be made in advance, even frozen to be reheated when required.

Source:

Home made.

Last modified on: August 1^st 2011

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Hachis parmentier : meat with mashed potato and cheese

Pan-baked hash brown (Hash-brown casserole)

Nota: Rollover photos with your mouse to see recipe title.

Your comments or questions on this recipe:

- - -

Wow! I never realized the simplicity in preparing Moussaka. There is hope for me. Thank you so much for sharing jh. I am filing it for future use.

Comment #1 posted on october 22^th 2008 at 14:30 by Louise.

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