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Greek Cuisine with Alexandra – Moussaka

Serves 6

INGREDIENTS: ts = teaspoon tbsp = tablespoon

For the base

1 kg potatoes

4 eggplants



6  tbsp olive oil

For the minced meat

800 gr minced meat

1 big onion finely chopped

1 clove of garlic minced 

1 tbsp tomato-paste

1 box tomato (hakkede)

1 small cinnamon stick

1 ts paprika powder

50 gr feta cheese



2 tbsp olive oil

1/2 of tomato box boiled water


For bechamel sauce

100 gr butter

100 gr flour

750 gr milk (full fat)

1/4 tsp ground nutmeg




To serve

70 gr grated salted cheese (like parmesan)


For the meat


  • Put in a deep frying pan the minced meat and the oil in high heat
  • Sauté it very well and then add the onion and, after a while, garlic.
  • Stir it until the juices are gone and add the tomato paste and all the spices.
  • Finely, add the tomatoes and water measured in the tomato box.
  • Boil until the juices are gone.
  • Take the stuffing off the heat and  let it aside for 3-5 minutes.
  • Then  add the feta cheese smashed with your hands.


For the vegetables


  • Cut the potatoes and the eggplants in slices of thick around 1 cm
  •  Put them in two different bowls and season them with salt and pepper
  •  In a frying pan, put 3 tbsp olive oil and  fry potatoes slightly
  •  Put the rest of oil and do the same with the eggplants.


For the bechamel sauce.


  • Put in a pan the flour and the butter and stir
  •  Add the milk little by little until milk is over and the sauce is thickened.
  • Take off the heat and add the salt, the pepper and the nutmeg.



For assemble



  • In a baking tray put olive oil and place the eggplants.
  • Over them, the mince meat and then the potatoes
  • On top, add the bechamel sauce and the grated cheese.
  • Bake in the oven for 30 minutes at 200 degrees.
  • Leave it aside for 10 minutes before serving.



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