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Traditional Moussaka with eggplants (aubergines) and potatoes

Traditional Moussaka

Bushra
A classic Greek layered casserole made with eggplants, potatoes, meat sauce, and topped with creamy bechamel sauce
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Main
Cuisine Greek
Servings 8 pieces
Calories 455 kcal

Equipment

  • Large baking dish (20x30cm / 8x12inch)

Ingredients
  

Base ingredients

  • 6 eggplants
  • 5 potatoes optional

For the meat sauce

  • 750 g beef or lamb mince

For the bechamel sauce

  • 900 ml milk

Instructions
 

  • To prepare this Greek moussaka recipe, begin by preparing the eggplants. Remove the stalks from the eggplants and cut them into slices, 1 cm thick. Season with salt and place in a colander for about half an hour.
  • Prepare the meat sauce for the moussaka. Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and sauté, until softened and slightly colored.
  • Prepare the béchamel sauce. Use a large pan to melt the butter over low-medium heat. Add the flour whisking continuously to make a paste.

Nutrition

Calories: 455kcalCarbohydrates: 61gProtein: 14.7gFat: 19.1gSaturated Fat: 8.2gCholesterol: 72.1mgSodium: 84.6mgFiber: 5.3gSugar: 11g
Keyword bechamel sauce, ground lamb, layered casserole, Mediterranean dish
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