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Moussaka

Name: Moussaka
Prep time: 1 h 28 min
Cook time: 1 h 25 min
Total time: 2 h 53 min
Yield: 6 people
Cuisine: French
Ingredients: 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 cloves garlic; 200 g feta; 4 tablespoons olive oil; salt; pepper; 100 g grated cheese

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.

392 K 1× 4.8/5 (28 reviews)

2 hours 55 min. difficulté

Easy

13.30 €

6 people

13 Ingredients

Last modified on: August 1^st 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.

When should you start or finish this recipe?

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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.

Stage 2 - 20 min.

Meanwhile, peel 4 tomatoes, remove seeds and cut into pieces.

Stage 3 - 5 min.

Peel and chop 1 onion.

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.

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.

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 %

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.

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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 22^th 2008 at 14:30 n° 1

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