Greece
Moussaka
Layers of brinjal, spiced lamb and a thick golden béchamel. A Sunday project that feeds the whole family.
150 minTime
28 gProtein each
mildSpice
Make it your way
Grandma's wayBrinjal, potato, spiced lamb mince and a thick béchamel top.
The original543kcalsame
28 gproteinsame
7 gfibresame
150minutessame
Moussaka.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Salt the brinjal slices for 30 minutes, pat dry, brush with oil and bake or grill until soft and golden.
- 2Bake or fry the potato slices until just tender.
- 3Brown the mince with onion and garlic, add tomato, paste, cinnamon, allspice and oregano and simmer until thick.
- 4Make the béchamel: melt butter, cook the flour, whisk in milk until thick. Off the heat, beat in the yolks and half the cheese.
- 5Layer potatoes, half the brinjal, all the meat and the rest of the brinjal. Pour over the béchamel and scatter the cheese.
- 6Bake at 180 C until deep golden. Rest at least 30 minutes before cutting.
Serve it like this
Cut into neat squares so the layers show and serve on warm plates with a Greek salad and bread.
