Greek Moussaka: Baked Eggplant and Potato Casserole

Ruddy, appetizing, aromatic, incredibly tasty! Moussaka with eggplant and potatoes is prepared in the oven and is a casserole of vegetables and minced meat. This is perhaps the most famous dish of Greek cuisine, which has become the hallmark of the country. And it’s not easy to do, but very simple!
cook time: 2h
Hazel Farrow
Greek Moussaka: Baked Eggplant and Potato Casserole

Nutrition Facts (per serving)

172
Calories
14g
Fat
8g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Onion 1 pc
Garlic 1 clove
Tomatoes 2 pc
Salt to taste
Ground black pepper to taste
Potato 500 g
Vegetable oil 4 tbsp
Dry spices to taste
Minced meat 400 g
Eggplant 1 pc

For the sauce:

Salt to taste
Ground black pepper to taste
Nutmeg to taste
Wheat flour 1 tbsp
Butter 1 tbsp
Milk 250 ml
Eggs 1 pc
Sour cream 150 g

Recipe instructions

Step 1

Step 1
How to make moussaka with eggplant and potatoes in the oven in Greek style? Prepare your food. Any minced meat is suitable — beef, lamb, pork, chicken, turkey, as well as mixed types. Take one large or two small eggplants. Thyme, rosemary, and oregano are good spices. Wash and dry the vegetables first.

Step 2

Step 2
First of all, let the potatoes boil. Pour cold water over the unpeeled root vegetables and place over medium heat. After boiling, reduce the heat and salt the water. Boil potatoes for 20 minutes. It shouldnʼt get overcooked, keep an eye on it. You may not even need to cook it a little, as the dish will still be baking in the oven. Cool the boiled potatoes.

Step 3

Step 3
Cut off the tail of the eggplant and peel off the skin with a vegetable peeler — it removes the thinnest layer. Cut the peeled fruit into 5mm thick slices.

Step 4

Step 4
Place the eggplant slices on a wire rack (an oven rack works well). Salt them and leave for 10 minutes — during this time the salt will draw the juice out of the eggplants along with the bitterness. Blot any excess juice with a paper towel.

Step 5

Step 5
Cut the onion into small cubes, chop the garlic.

Step 6

Step 6
Heat a frying pan over medium heat, pour vegetable oil into it for frying. Fry the eggplant slices in it until golden brown, a few minutes on each side. Before a new batch, pour oil into the pan — eggplants absorb a lot of it when frying.

Step 7

Step 7
After the eggplants, pour a little more oil into the pan and fry the onion and garlic in it until soft, a couple of minutes. Add minced meat to onion. Fry it, stirring, for about 10 minutes, until the color changes from pink to gray. Salt, pepper and add spices to the meat.

Step 8

Step 8
Prepare the ingredients for the sauce. Milk of any fat content is suitable, take natural and high-quality butter.

Step 9

Step 9
Take a saucepan with a thick bottom. Melt butter in it, pour flour into it. Fry it, stirring vigorously, for about a minute, until golden brown.

Step 10

Step 10
Pour milk into the saucepan in a thin stream. Stir the mixture with a whisk until the lumps disappear completely.

Step 11

Step 11
Cook the sauce, stirring constantly, until slightly thickened. Salt and pepper it. After boiling, turn off the heat. Cool the mixture a little and add sour cream to it. Stir. Beat the egg into the sauce and stir until completely smooth. Add a pinch of nutmeg.

Step 12

Step 12
Peel the cooled potatoes and cut into 5mm thick slices.

Step 13

Step 13
Also cut the tomatoes into slices.

Step 14

Step 14
Take a suitable baking dish and grease it with a small amount of vegetable oil. Place half of the potato slices on the bottom in a single layer. Place minced meat on it.

Step 15

Step 15
Cover the layer of minced meat with the remaining potatoes.

Step 16

Step 16
Place the next layer of fried eggplant slices.

Step 17

Step 17
And on it — slices of tomatoes.

Step 18

Step 18
Pour the sauce over the moussaka and tap the pan on the table to distribute it between the ingredients.

Step 19

Step 19
Bake the moussaka in the oven, preheated to 200°C, for 35-40 minutes, until golden brown.

Step 20

Step 20
Greek moussaka with minced meat is ready. Serve it hot. Bon appetit!

Additional rubrics

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