Moussaka


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.
383 K 4.8/5 (28 reviews)
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Last modified on: August 1st 2011
For 6 people, you will need:

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Times for this recipe
Preparation: 1 hour 30 min.
Cooking: 1 hour 25 min.
All in all: 2 hours 55 min.
When should you start or finish this recipe?
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To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 20 min.
Moussaka
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.

Stage 2 - 20 min.
Moussaka
Meanwhile, peel 4 tomatoes, remove seeds and cut into pieces.

Stage 3 - 5 min.
Moussaka

Stage 4 - 1 min.
Moussaka
Heat 4 tablespoons olive oil in a large pan. When hot put in the aubergine slices.

Stage 5 - 5 min.
Moussaka
Cook for 4 or 5 minutes while stirring, then transfer onto absorbant paper.

Stage 6 - 1 min.
Moussaka
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.

Stage 7 - 20 min.
Moussaka
Cook meat until it browned, then salt, pepper, and add 1 bouquet garni and 2 cloves garlic en chemise.

Stage 8 - 1 min.
Moussaka
Add tomatoes.

Stage 9 - 30 min.
Moussaka
Mix well, cover, and cook on low heat for about 30 minutes, stirring occasionally.

Stage 10 - 3 min.
Moussaka
After this time, uncover, discard bouquet garni and garlic.

Stage 11 - 20 min.
Moussaka
Prepare bechamel sauce. When ready add 200 g feta in small pieces.

Stage 12 - 3 min.
Moussaka
Preheat oven to 392°F (200°C).

Butter a gratin dish, and arrange half the aubergine slices in a layer in the bottoom.

Stage 13 - 3 min.
Moussaka
Cover with half the meat.

Stage 14 - 3 min.
Moussaka
Cover with half the bechamel.

Stage 15 - 10 min.
Moussaka
Repeat these 3 layers, and finish by sprinkling with some cheese.

Stage 16 - 30 min.
Moussaka
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.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe210 RDI=80 %230 RDI=20 %410 RDI=60 %4,230 RDI=210 %17,700 RDI: 210 %
Per 100 g8 RDI=3 %9 RDI=1 %20 RDI=2 %170 RDI=8 %700 RDI: 8 %
Per person30 RDI=10 %40 RDI=4 %70 RDI=10 %700 RDI=40 %2,950 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten, Celery
How much will it cost?
  • For 6 people : 13.35 €
  • Per person : 2.25 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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The 1 comment already posted 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.
    Posted by Louise october 22th 2008 at 14:30 n° 1

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