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Moussaka with tomato, meat and curd cheese layers
Steaming tomato moussaka with a golden cheese crust

Tomato moussaka with aubergine

Author: Flavelo
Recipes Main Courses Quick Meals
A Greek casserole where aubergine dominates instead of (or alongside) potatoes. Aubergine tends to behave like a sponge and drink up a lot of oil, so the most important step is preparation (salting or oven roasting). On top, a béchamel-like egg custard bakes to a golden brown.
🕒 Prep Time 45 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 4 servings
🔥 Calories 1500 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Frying pan
  • Oven dish
  • Whisk

Allergen Information

⚠️ Milk
⚠️ Eggs
⚠️ Cereals containing gluten

Instructions

1 ✓

Slice the aubergine, salt thoroughly, and let stand for 30 minutes. Rinse and wipe dry.

Tip: Salting draws out the bitter juices and the cell structure collapses, so it absorbs less oil during frying.
2 ✓

Fry the aubergine slices in oil (or roast in the oven) until soft.

Tip: Roasting in the oven makes the dish lighter and less oily.
3 ✓

Prepare the ragu: fry the meat with the onion, add the wine, tomatoes, and spices. Simmer until thick.

Tip: The liquid must be evaporated (reduction) so it doesn't make the casserole soggy.
4 ✓

White sauce: Mix the flour with a little oil/butter, pour in the milk, cook until thickened (béchamel). Once cooled slightly, mix in the eggs and half the cheese.

Tip: Only add the egg to lukewarm sauce, otherwise it will scramble (coagulation).
5 ✓

Layer: aubergine, meat ragu, aubergine, topped with the white sauce and remaining cheese. Bake at 180°C for 30 minutes.

Tip: Let stand for 15 minutes after baking to make it sliceable (for the sauce to set).

Recipe FAQ

It turned out too oily, why?
You didn't pre-cook the aubergine properly or didn't blot the oil from it. The structure of the aubergine collapses during baking and releases the oil if it soaked it up beforehand.

Ingredients

  • 500 g Aubergine
  • 500 g Minced meat (beef or lamb)
  • 1 Onion
  • 2 cloves Garlic
  • 3 Tomatoes (or tinned)
  • 3 tbsp Olive oil
  • 100 ml Red wine
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 1 tsp Oregano
  • 500 ml Milk
  • 3 tbsp Plain flour
  • 2 Eggs
  • 100 g Cheese (Kefalotyri or Parmesan)