Placeholder: Moussaka

Moussaka

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A recipe from Jaja, my Greek grandmother.

Placeholder: Moussaka
Jaja

Moussaka

Potatoes, aubergines and a meat filling under a béchamel crust.
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Course: Main course
Cuisine: Greece
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • Onions
  • Minced beef
  • Garlic (to taste)
  • 1 can tomato sauce or chopped tomatoes
  • Parsley (to taste)
  • Salt
  • Black pepper
  • Sweet paprika
  • Rigani (Greek oregano)
Vegetables
  • Aubergines
  • Potatoes
  • Olive oil
  • Salt
Béchamel
  • Butter
  • Flour (same amount as the butter)
  • Milk
Optional
  • Grated cheese

Equipment

  • Frying pan
  • Pot
  • Baking tray
  • Baking dish
  • Oven

Method
 

  1. For the filling, finely chop and fry the onions, brown the mince with them and add the garlic.
  2. Season with salt, pepper, paprika and rigani, pour in the tomatoes and stir in the parsley.
  3. Rub the aubergine and potato slices with salt and olive oil and bake at 200 °C until nicely browned.
  4. Layer in the baking dish: potatoes, aubergines, the filling spread evenly, aubergines, potatoes. Salt every potato layer.
  5. For the béchamel, melt the butter, stir in the same amount of flour and add milk until you have as much as you need (or buy it ready-made).
  6. Spread the béchamel generously on top and grate cheese over it if you like.
  7. Bake until a golden-brown crust forms.

Notes

Quantities to follow.

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