• 1-2 large eggplants
  • 2 dl sunflower oil
  • 500 gr potatoes
  • 300 gr minced meat (beef)
  • the green part of a spring onion
  • a small tin of chopped tomatoes
  • some tomato purée
  • 1.5 dl red wine
  • 1 Tbsp butter
  • 3 Tbsp flour
  • 3 dl milk
  • 70 gr parmesan
  • some fresh parsley
  • salt
  • pepper
  • optional: chilli powder
  • optional: cinnamon powder,


  1. cut the eggplant in rounds and fry them in oil till they are soft and brown, give them on household paper so that they are less oily
  2. cut the green part of the spring onion in small pieces, give them in a pan with some oil, shortly fry them, add the tomato purée, stir it and add the minced meat, let it change color (2-3 minutes), pour in the wine, let it cook short, turn down the heat, add the chopped tomatoes, and the spices, till it tastes the way you like, let it simmer on low heat for 10-15 minutes, then put in the parsley
  3. meanwhile cut the potatoes in round
  4. grab a second pan for the béchamel sauce: melt the butter with the flour, add the milk, stir it till it gets thicker and creamy, add salt and pepper
  5. take a fire-proof crockery, give in some oil, spread it so that later nothing will stick, start layering: potatoes, eggplant, minced meat sauce, béchamel sauce, potatoes…
  6. at last spread the parmesan on top of it
  7. put your moussaka for about 45 minutes in the preheated oven 180°C



  • be careful with the chilli, while cooking in the oven the whole food gets spicier


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s