When the weather is cold and you want to feed your family something delicious, pasta is a wonderful option. However, things differ from country to country and region to region, resulting in some unique and delicious foods for us to sample. Moussaka is one of those fantastic new additions. It’s similar to lasanga in that it has layers of beef and bechamel, but instead of pasta, it’s made with eggplant. Our aubergine moussaka is an excellent addition to any family dinner menu.
Aubergine moussaka Tips
You can use our own homemade Italian beef and tomato sauce for spaghetti, or a comparable one listed below. You may start by boiling the aubergines over an open flame, then peeling and frying them in oil, or you can go more rustic and fry them with the skins on. For thin and uniform slices of eggplant, use a mandoline slicer. Feel free to top with low moisture mozzarella and bake until golden brown and wonderfully bubbling.
Food is as important in Mediterranean countries as it is in South Africa. With your family, try our classic Greek aubergine moussaka.
Aubergine moussaka recipe
Course: Main
Cuisine: Greek
Difficulty: Easy
Servings: 6 servings
Prep time: 10 minutes
Cooking time: 25 minutes
Baking Time: 40 minutes
Total time: 1 hour 15 minutes
Ingredients
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Aubergines (eggplants)
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3 onions chopped
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2 cloves garlic
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60 ml butter
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125 ml beef stock
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1 green pepper, deseeded & chopped
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500 g minced beef
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30 ml tomato paste
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oil for frying
For the sauce
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30 ml butter
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250 ml milk
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125 ml grated cheese
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30 ml flour
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1 egg
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30 ml chopped parsley
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1 pinch dry mustard
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salt & ground black pepper
Method
- Slice unpeeled aubergines in thin rounds. Sprinkle with salt and leave for 30 mins.
- Fry in hot oil until golden brown.
- Brown the beef in the same pan until brown and set aside.
- Saute onions and pepper in the butter until soft. Add the beef back.
- Layer meat and aubergine in ovenproof casserole, ending with aubergine.
- Pour over the combined stock and tomato paste.
For the sauce
- In a small saucepan, add the butter and flour and whisk until flour smell goes away.
- Slowly add the milk and keep whisking until thick and no lumps are visible.
- Take it off of the heat when ready. Add the beaten egg, cheese, prepared mustard, parsley and seasoning.
- Pour over the rnoussaka and bake at 190°C for 40 mins.