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Moussaka
Moussaka | Recipe
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Moussaka | Recipe

Nils – Head Chef Nils – Head Chef
Rating:
0 % of 100
(0) Rate the recipe
Just Spices
Cooking Time:
60 min
Just Spices
Baking Time:
45 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Servings

Ingredients

  • For the moussaka:

  • 1 tbsp
    Ground Meat Seasoning
     Spice up mince dishes in an instant £2.39 £43.45/kg incl. 0% tax, excl. shipping
    Discover more products
    Ground Meat Seasoning
  • 500 g
    potatoes
  • 3
    aubergines
  • 1
    red onion
  • 6
    garlic cloves
  • 6 tbsp
    olive oil
  • 500 g
    minced beef
  • 3 tbsp
    tomato paste
  • 800 g
    tinned tomatoes
  • 3 sprigs
    rosemary
  • 150 g
    grated Parmesan cheese
  • 6 pinches
    salt

  • For the béchamel sauce:

  • 3 tbsp
    butter
  • 5 tbsp
    flour
  • 750 ml
    milk
  • 1
    egg
  • 4 pinches
    salt
1
Boil the potatoes in salted water for about 15 minutes, drain and rinse with cold water. Peel and cut into chunks.
2
Wash the aubergines and cut into slices about 1 cm thick. Spread out on a board, season with salt and set aside for about 20 minutes. Peel, halve and finely dice the onion. Peel and finely chop the garlic.
3
Heat 2 tbsp olive oil in a saucepan and fry the minced meat over a high heat for 5 minutes until browned and crumbly. Add the diced onion and garlic and fry for another 2 minutes. Add the tomato paste and mix well. Add the peeled tomatoes and season with the Ground Meat Seasoning. Wash the rosemary, chop finely and stir through. Bring the meat sauce to a boil and simmer over a gentle heat for 50 minutes.
4
Preheat the oven to 200°C (top/bottom heat).
5
Pat the aubergines dry well and heat the remaining olive oil in a large frying pan before frying the aubergines over a high heat for 2 minutes on both sides. Drain the aubergines afterwards on a paper towel.
6
For the béchamel sauce, heat the butter in a saucepan. Add the flour and mix well. Pour in the milk slowly and bring to the boil, stirring. Season with salt and simmer over a low heat for about 4 minutes. Remove from the heat and add the egg while stirring.
7
Spread the potatoes on the bottom of a baking dish. Place the aubergine slices on top. Spread the meat sauce on top and sprinkle with a little Parmesan. Spread the entire béchamel sauce over the top. Sprinkle with the remaining Parmesan and bake in the oven for 45 minutes until golden brown.

Nutritional information: (Per serving)

Calories
473 kcal

Carbohydrates
25 g

Protein
27 g

Fat
30 g

Method
1
Boil the potatoes in salted water for about 15 minutes, drain and rinse with cold water. Peel and cut into chunks.
2
Wash the aubergines and cut into slices about 1 cm thick. Spread out on a board, season with salt and set aside for about 20 minutes. Peel, halve and finely dice the onion. Peel and finely chop the garlic.
3
Heat 2 tbsp olive oil in a saucepan and fry the minced meat over a high heat for 5 minutes until browned and crumbly. Add the diced onion and garlic and fry for another 2 minutes. Add the tomato paste and mix well. Add the peeled tomatoes and season with the Ground Meat Seasoning. Wash the rosemary, chop finely and stir through. Bring the meat sauce to a boil and simmer over a gentle heat for 50 minutes.
4
Preheat the oven to 200°C (top/bottom heat).
5
Pat the aubergines dry well and heat the remaining olive oil in a large frying pan before frying the aubergines over a high heat for 2 minutes on both sides. Drain the aubergines afterwards on a paper towel.
6
For the béchamel sauce, heat the butter in a saucepan. Add the flour and mix well. Pour in the milk slowly and bring to the boil, stirring. Season with salt and simmer over a low heat for about 4 minutes. Remove from the heat and add the egg while stirring.
7
Spread the potatoes on the bottom of a baking dish. Place the aubergine slices on top. Spread the meat sauce on top and sprinkle with a little Parmesan. Spread the entire béchamel sauce over the top. Sprinkle with the remaining Parmesan and bake in the oven for 45 minutes until golden brown.

Nutritional information: (Per serving)

Calories
473 kcal

Carbohydrates
25 g

Protein
27 g

Fat
30 g

Moussaka

This Greek moussaka will give you that holiday feeling! The recipe combines potatoes with spicy minced meat and a creamy béchamel sauce to create a delicious Greek oven dish. Our Ground Meat Seasoning provides the perfect seasoning, meaning you can speed up the prep considerably. No more wondering which herbs and spices to use, and no more worries about how to season your moussaka!

 

Minced-meat recipes

Our Ground Meat Seasoning is very versatile and can spice up lots of different recipes. Why not try our Brussel sprouts gratin, courgette & beef stir-fry or the Italian ground beef pasta bake? Give them a go and let us know what you think!

Ingredients

Servings

  • For the moussaka:

  • 1 tbsp
    Ground Meat Seasoning
     Spice up mince dishes in an instant £2.39 £43.45/kg incl. 0% tax, excl. shipping
    Discover more products
    Ground Meat Seasoning
  • 500 g
    potatoes
  • 3
    aubergines
  • 1
    red onion
  • 6
    garlic cloves
  • 6 tbsp
    olive oil
  • 500 g
    minced beef
  • 3 tbsp
    tomato paste
  • 800 g
    tinned tomatoes
  • 3 sprigs
    rosemary
  • 150 g
    grated Parmesan cheese
  • 6 pinches
    salt

  • For the béchamel sauce:

  • 3 tbsp
    butter
  • 5 tbsp
    flour
  • 750 ml
    milk
  • 1
    egg
  • 4 pinches
    salt

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