Greece - Moussaka

County: Greece

INGREDIENTS (serves 4)

• 1 kg of aubergines
• 1 large onion
• 500 g of minced lamb
• 1 glass of white wine
• 5 to 6 fresh tomatoes
• 750 ml of béchamel sauce
• 2 egg yolks
• Extra virgin olive oil
• 100 g of grated Emmental cheese
• Butter
• Salt and pepper


Cut the aubergines into thin slices, sprinkle with salt and pepper and allow to rest for 1 hour.

Sauté the onion in some olive oil, add the minced meat, brown it and add the deseeded diced tomatoes along with the white wine. Season with salt and pepper. Allow to simmer with a lid on for around 45 minutes.

Meanwhile, rinse the aubergines, drain them thoroughly and then fry them in olive oil in a very hot pan until they are brown on both sides.

Grease a gratin dish and line the bottom of it with half the aubergines.

Cover with the mixture of meat and tomatoes.

Finish with a layer of aubergines. Add the beaten egg yolks to the béchamel sauce along with two thirds of the grated cheese and stir vigorously. Cover the aubergines with this mixture and then sprinkle with the rest of the cheese.

Bake at 180 °C for around 45 minutes until golden brown.

last modification: 2015-07-22 12:30:05

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