Moussaka

https://foodloversmarket.co.za/recipes/moussaka/

Moussaka moo·saa·kuh is an eggplant (aubergine or brinjal) or potato-based dish, which often includes ground beef. It is a Greek and middle-eastern dish, and one of our faves at that!  There is a big misconception between lasagna and moussaka, whilst they seem similar, they are not the same. Lasagna is an Italian pasta dish, whilst Moussaka is a Greek eggplant and potato dish, with NO pasta. Moussaka is to the Greek what Lasagna is to Italians. This is serious comfort food, in fact, it’s a low-carb comfort too!

 

Makes one 24 cm x 33 cm dish

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Cooking Methods

  • Cooking
  • Roasting

Prep Time

30 minutes

Cooking Time

1 hour 15 minutes

Ingredients

For the Ragout Sauce:

  • 30 ml (2 Tbsp) olive oil
  • 1 onion, diced
  • 2 cloves garlic, diced
  • 5ml (1 tsp) paprika
  • 2.5ml (1/2 tsp) ground cumin
  • 250ml (2 cups) carrot, grated
  • 1 kg Food Lover’s Market extra lean beef mince
  • 2 cans diced tomato
  • 15 ml (1 Tbsp) tomato paste
  • 1 sachet beef stock
  • 10 ml (2 tsp) oregano, finely chopped

For the Béchamel Sauce:

  • 90g butter
  • 90ml (6 Tbsp) flour
  • 30ml (2 Tbsp) white wine
  • 500 ml (2 cups) milk
  • Pinch of nutmeg
  • Salt and pepper, to taste

To Assemble:

  • 4 potatoes, peeled and thinly sliced
  • 2 aubergines, thinly sliced
  • 125 ml (1/2 cup) breadcrumbs
  • 5 ml (1 tsp) paprika
  • 5 ml (1 tsp) oregano, finely chopped

Directions

For the Ragout Sauce:

  1. In a large pot, sauté the onions on medium heat until soft. Add the garlic and spices and cook for a further 5 minutes.
  2. Stir in the carrot, then add the extra lean beef mince and cook until brown. Once cooked through, add the tomato diced tomatoes, tomato paste, beef stock and oregano. Simmer for 45 minutes to 1 hour until the sauce has reduced. 

    3. For the Béchamel Sauce:

    1. In a medium-sized pot, melt the butter.
    2. Once melted, add the flour and white wine and whisk until smooth. Cook the flour and wine for about a minute.
    3. Add the milk and spices, and whisk on a medium heat until the sauce is a thick consistency.

      4. To Assemble:

      1. Pre-heat the oven to 180°C.
      2. Using a griddle pan, fry the potato and aubergine slices until partly cooked.
      3. To assemble the Moussaka dish, start by spreading a layer of the Ragout sauce at the bottom of the dish, followed by a layer of aubergine, ragout sauce again, potato and finish with the béchamel sauce.
      4. In a small bowl, combine the breadcrumbs, paprika and oregano. Top the moussaka with the breadcrumb mixture and bake for 30-40 minutes until the potato and aubergine is cooked through and the top is golden brown.

Notes

Can I make a vegetarian Moussaka?

Yes, of course, you can. Substitute the ground beef for lentils instead.

Can I make this Moussaka Vegan?

Why not give it a go?! All you need to do is substitute the following:

  • Replace the butter with a plant-based butter/margarine.
  • Substitute the mince with lentils (we’d recommend adding mushrooms),
  • Ensure that you use a vegan stock,
  • And substitute the milk in the bechamel for soy or coconut milk.
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