This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
2 hours 55 min.
Easy
13.30 €
6 people
13 IngredientsLast modified on: August 1st 2011
For 6 people, you will need:
- 1
3 egg-plants or aubergine - 2
4 tomatoes - 3
1 onion - 4
500 g minced beef - 5
350 ml bechamel sauce - 6
4 tablespoons olive oil - 7
1 bouquet garni - 8
2 cloves garlic - 9
200 g feta - 10 4 tablespoons olive oil
- 11
salt - 12
pepper - 13
100 g grated cheese - Total weight: 2,525 grams
Times for this recipe
Preparation: 1 hour 30 min.
Cooking: 1 hour 25 min.
All in all: 2 hours 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 20 min.
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.
Salt them and put in a strainer for about one hour, until some of the juice runs out.
Stage 3 - ⌛ 5 min.
Stage 4 - ⌛ 1 min.
Heat 4 tablespoons olive oil in a large pan. When hot put in the aubergine slices.
Stage 5 - ⌛ 5 min.
Cook for 4 or 5 minutes while stirring, then transfer onto absorbant paper.
Stage 6 - ⌛ 1 min.
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.
Add 500 g minced beef.
Stage 7 - ⌛ 20 min.
Cook meat until it browned, then salt, pepper, and add 1 bouquet garni and 2 cloves garlic en chemise.
Stage 8 - ⌛ 1 min.
Add tomatoes.
Stage 9 - ⌛ 30 min.
Mix well, cover, and cook on low heat for about 30 minutes, stirring occasionally.
Stage 10 - ⌛ 3 min.
After this time, uncover, discard bouquet garni and garlic.
Stage 11 - ⌛ 20 min.
Prepare bechamel sauce. When ready add 200 g feta in small pieces.
Stage 12 - ⌛ 3 min.
Preheat oven to 392°F (200°C).
Butter a gratin dish, and arrange half the aubergine slices in a layer in the bottoom.
Butter a gratin dish, and arrange half the aubergine slices in a layer in the bottoom.
Stage 13 - ⌛ 3 min.
Cover with half the meat.
Stage 14 - ⌛ 3 min.
Cover with half the bechamel.
Stage 15 - ⌛ 10 min.
Repeat these 3 layers, and finish by sprinkling with some cheese.
Stage 16 - ⌛ 30 min.
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 recipe | 210 RDI=80 % | 230 RDI=20 % | 410 RDI=60 % | 4,230 RDI=210 % | 17,700 RDI: 210 % |
| Per 100 g | 8 RDI=3 % | 9 RDI=1 % | 20 RDI=2 % | 170 RDI=8 % | 700 RDI: 8 % |
| Per person | 30 RDI=10 % | 40 RDI=4 % | 70 RDI=10 % | 700 RDI=40 % | 2,950 RDI: 40 % |
How much will it cost?
- For 6 people : 13.35 €
- Per person : 2.25 €
Change currency:
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)
Minced beef
Like these other recipes: Gisèle's Pasties, Stuffed tomatoes and courgettes, Polenta parmentier, Algerian brik rolls, Gratin Parmentier, ... See them all 15
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Montlebon toast, Chilli chicken and spinach gratin, Ham "friand" pie, Spinach Croque-monsieur , Asparagus and spinach gratin, ... See them all 31
Feta
Like these other recipes: Tomato and courgette tart, Feta and spinach brik pie, Mediterranean toast, Greek-style stuffed courgettes, Cretan salad, ... See them all 26
Grated cheese
Like these other recipes: Chorizo cake with olives and tomato confit, Cheese tart, Polenta parmentier, Aperitif rolls, Soufflée omelette with cheese, ... See them all 75
Other recipes you may also like
Lobster Thermidor
In this recipe, the lobster are cooked first in a court bouillon (stock), then the flesh is removed and cut into small pieces before being cooked with the cream and alcohol. The dish is browned in the oven to finish. January 22th 2012176 K 14.7 35 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017482 K4.2 2 hours 15 min.
Five hours poultry
Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a rather firm meat, tough even, but with this method it can be cut with a fork like a confit. This recipe is applicable to big poultry too, it's also a response to questions like "How to cook a turkey?" or... January 27th 2012556 K3.8 5 hours 15 min.
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard. February 21th 2011280 K4.1 40 min.
Prune Far
Far is a traditional recipe from Brittany in northwest France. The name comes from the Breton word 'farz' meaning flour. This is the traditional way, with prunes, but you can adapt it according to taste. October 3rd 2010253 K 15 1 hour 10 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe