Cypriot moussaka with salad

What is in the dish

The standard portion, before the app adjusts it to your calories.

How to make it

Serve Cypriot moussaka. Serve with salad and lemon.

The recipe for the whole pot: Cypriot moussaka

8 servings · 150 minutes

• Aubergines, sliced1 kg · 1000 g
• Potatoes, in ½ cm slices4 medium · 800 g
• Courgettes, sliced3 small · 500 g
• Olive oil4 tablespoons (for brushing the vegetables and for the sauce) · 55 g
• Lean minced beef (10% fat)500 g
• Onion, finely chopped1 medium · 110 g
• Garlic1 clove · 3 g
• Passata1 cup · 240 g
• Parsley½ cup, finely chopped · 30 g
• Milk 1.5% fat (for the béchamel)1 litre · 1030 g
• Flour7 tablespoons · 70 g
• Olive oil (for the béchamel)3 tablespoons · 41 g
• Eggs2 · 100 g
• Grated graviera cheese½ cup · 60 g
• Salt1 teaspoon · 5 g

Seasoning: cinnamon, allspice, nutmeg, bay leaf, pepper

1. Brush the aubergine, potato and courgette slices with a little oil and bake them on baking trays at 200°C for 20–25 minutes.
2. Sauce: sauté the onion and the garlic in the rest of the oil, add the mince, then the tomato, the cinnamon, the allspice, ⅔ of the salt, the bay leaf and ½ cup of water, and simmer for 15 minutes until thickened. Add the parsley.
3. Béchamel: heat the oil, add the flour and stir for 1 minute. Slowly add the hot milk, whisking, until it thickens. Off the heat, add the eggs, the nutmeg, the rest of the salt and half the cheese.
4. Layer the potatoes, the courgettes, the aubergines and the mince in a baking tin, and top with the béchamel and the rest of the cheese.
5. Bake at 180°C for 45 minutes. Leave for 20 minutes before cutting.

Vegetables baked, not fried; aubergine 0.55 (estimate, as for the Greek moussaka). Baking: −8% weight (estimate).

This recipe is based on: kopiaste.org (Ivy Liacopoulou): Moussakas (with potatoes, courgettes and aubergines) · Flavours of Cyprus, Cyprus Tourism Organisation, 2015