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Eggplant and potato moussaka

  • 6 Servings


  • 4 (about 1kg) brushed potatoes
  • 4 (about 1.5kg) eggplants
  • 140ml olive oil
  • 4 cloves garlic, crushed
  • 1 large onion, finely chopped
  • 500g beef mince or lamb mince
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 100g tomato paste
  • 125ml (1/2 cup) red wine
  • 400g can Italian chopped tomatoes
  • 35g (1/3 cup) dried breadcrumbs
  • Bay leaves, to decorate
  • Olive oil (combined with chopped lemon segments and mint), to serve


  • 100g butter, chopped
  • 75g (1/2 cup) plain flour
  • 1 litre milk
  • 1/4 teaspoon freshly grated nutmeg
  • 150g kefalograviera cheese (see note), coarsely grated
  • 3 egg yolks


  • 1
    Preheat a chargrill over medium heat. Cut potatoes and eggplants into 7mm-thick rounds. Combine 100ml oil with 1 clove crushed garlic, brush over eggplants, then season. Chargrill eggplants, in batches, for 2 minutes each side or until tender.
  • 2
    Heat remaining garlic and oil in a pan over medium heat and cook onion and 1 teaspoon salt for 8 minutes. Add beef and spices, and cook, stirring, until browned. Add paste and wine, and simmer until nearly evaporated. Add tomatoes and simmer for 20 minutes or until very thick.
  • 3
    Meanwhile, for sauce, melt butter in a pan, add flour and stir until grainy. Remove from heat and gradually stir in milk until smooth. Return pan to heat and stir until thick. Remove from heat, stir in nutmeg, cheese and egg yolks. Season. Cook potatoes in boiling water for 8 minutes or until just tender. Drain well.
  • 4
    Preheat oven to 180°C. Grease a 16-cup, 23cm x 28cm baking dish. Line base with overlapping slices of half the eggplant and all the potato, then pour over 3/4 cup sauce. Scatter with half the breadcrumbs, top with beef mixture, remaining eggplant and crumbs, then remaining sauce. Top with bay leaves and bake for 35 minutes or until browned. Stand for 30 minutes, then serve drizzled with oil, lemon and mint mixture.

Source: taste.com.au


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