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Eggplant Moussaka

  • 15/06/2006
  • Moderate difficulty
  • 4
  • 80 min

A traditional dish of eastern Mediterranean, Greece and Turkey is for a long time our domestic dish. But still, it wouldn’t hurt, just for the bigger enjoyment, to remind ourselves on its basic, excellent recipe.

Ingredients

  • 5 eggplants
  • 500 g minced meat
  • 150 g onions
  • 2 garlic cloves
  • 3-4 fresh tomatoes or Podravka peeled tomatoes
  • 1 sprig of parsley
  • bay leaf
  • salt
  • pepper
  • 100 ml olive oil
  • 1 tablespoon Vegeta
  • Béchamel Sauce:
  • 40 g butter
  • 30 g fluor
  • 500 ml milk
  • 1 Parmesan cheese
  • 2 eggs
  • salt
  • pepper

Preparation

  1. 1.
    Slice eggplants, season with salt and leave to stand for a while. Wash them out with hot water and pat dry with a paper towel.
  2. 2.
    Arrange them on a baking sheet covered with aluminum foil and greased by olive oil. Eggplants bake in an oven at 200°C for about 15 minutes.
  3. 3.
    Sauté finely chopped onion shortly in the olive oil, than a minced meat, too. Add sliced tomatoes or peeled tomatoes, bay leaf, pepper, squeezed through garlic and Vegeta. Simmer while pouring under with water.
  4. 4.
    When the meat becomes soften, add finely chopped parsley.
  5. 5.
    Béchamel Sauce: sauté shortly a flour in the melted butter, pour in cold milk and cook stirring for about 5 minutes. Add salt, pepper and Parmesan cheese.
  6. 6.
    Chill the béchamel a little and stir in prior whisked eggs.
  7. 7.
    Arrange a layer of eggplants in an ovenproof dish, a part of sautéd meat spread over it, put again eggplants, also sautéd meat and end with the layer of eggplants.
  8. 8.
    Bake the moussaka in the oven at 220°C up to 30 minutes.

Serving

The Eggplant Moussaka serve warm as an appetizer or a main dish with fresh salad to your liking.

Advice

Before baking you may coat slices of eggplant with starch flour.

Little secret

Roasted eggplants will enrich moussaka with additional aroma.

Notice

You may freeze this dish.
Freezing: The dish prepare up to the 8th step, without the béchamel sauce. Chilled moussaka in the pan leave in the freezer for 2 hours. Than put the pan into the hot water for a moment, take out the moussaka, pack it in a plastic foil and return to the freezer.
Thawing out: Take moussaka out of the foil and put into the pan and leave to stand at room temperature for an hour. Top with the prepared béchamel sauce and bake at 180-200oC for 30 to 40 minutes.
Keeping quality: up to 60 days.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 844 / 3.528 - -
Fat g 66,89 - -
Carbohydrates g 36,23 - -
Dietary fibre g 7,97 - -
Protein g 37,27 - -
Salt g 5,27 0 0
Vitamin A μg 1.408,41 35 28
Vitamin D μg 86,91 43 43
Vitamin C mg 22,80 30 25
Niacin mg 13,63 97 68
Potassium mg 1.389,78 38 38
Calcium mg 299,73 30 30
Phosphorous mg 531,40 66 66

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)