Moussaka with salad

What is in the dish

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

How to make it

Serve moussaka. Serve with salad and lemon.

The recipe for the whole pot: Moussaka

8 servings · 150 minutes

• Aubergines4 large · 1500 g
• Potatoes3 medium · 600 g
• Olive oil4 tablespoons (for brushing the aubergines and for the sauce) · 55 g
• Lean minced beef (10% fat)600 g
• Onion1 large · 150 g
• Garlic2 cloves · 6 g
• Chopped tomatoes1 tin · 400 g
• Tomato purée1 tablespoon · 16 g
• Milk 1.5% fat (for the béchamel)800 ml · 824 g
• Flour6 tablespoons · 64 g
• Butter2 tablespoons · 30 g
• Eggs2 · 100 g
• Kefalotyri cheese, grated½ cup · 60 g
• Salt1 teaspoon · 5 g

Seasoning: cinnamon, nutmeg, pepper

1. Slice the aubergines, salt them and leave for 30 minutes; rinse and pat dry.
2. Brush them with a little oil and bake them in a baking tin at 200°C for 25 minutes. Bake the sliced potatoes as well, for 20 minutes.
3. Minced beef sauce: sauté the onion and garlic in 1 tablespoon of oil, add the mince, then the tomato, tomato purée, cinnamon, ⅔ of the salt and 1 glass of water, and simmer for 30 minutes until thickened.
4. Béchamel: melt the butter, add the flour and stir for 1 minute. Slowly add the hot milk, stirring, until it thickens. Off the heat, add the eggs, the nutmeg, the rest of the salt and half the cheese.
5. In a baking tin, layer the potatoes, the aubergines and the mince, and top with the béchamel and the remaining cheese.
6. Bake at 180°C for 45 minutes. Leave for 20 minutes before cutting.

Aubergines baked, not fried; yield 0.55 (estimate). The salt for the aubergines is rinsed off and is not counted. Baking: −8% weight (estimate).