Moussaka eggplant casserole

Moussaka eggplant casserole
Makes: 5 portions
Prep time:
Cook time:
Total time:
  • 450 gr minced beef
  • 200 gr onion
  • 20 gr garlic
  • 40 gr tomato puree
  • 1 tbspn thyme
  • 1 tbspn oregano
  • 1 tspn paprika powder
  • 1 tspn cinnamon
  • 1 tspn sugar
  • 1 aubergine
  • 400 gr chopped tomatoes
  • 220 ml milk
  • 1 kg potato
  • 250 gr yoghurt
  • 2 eggs
  • 100 gr grated cheese
  1. Fry off the minced beef in a pan.
  2. Peel and dice onion and garlic and add to the pan.
  3. Add tomato puree and cook out for several minutes.
  4. Add chopped tomatoes, milk, thyme, oregano, sugar, paprika powder, cinnamon and let the sauce simmer until the vegetables are almost cooked. Check the seasoning.
  5. Cut the aubergine in slices and fry them off in a frying pan in batches until light brown. Drain on paper.
  6. Peel and slice the potato as thick as a pound coin. Cook in boiling salted water until just done, drain and let them dry on a towel.
  7. Grease the oven tray with some butter. Layer the oven dish with some tomato sauce, some slices of aubergine and repeat until these are used up. Finish with the potatoes on top.
  1. Mix the yoghurt, seasoning and eggs. Pour the yoghurt sauce on the potatoes and sprinkle the grated cheese on top.
  2. Bake the casserole 35 min at 180 ̊C or until cooked through and golden brown on top.
Stuff to know
Try to make clear layers in the casserole.
If the casserole browns too quickly, cover the dish with tin foil.
Bind the sauce if need be by pouring into the sauce some corn flour mixed with some cold water. The sauce will thicken when boiling.
It is possible to make the dish ahead of time and refrigerate for later use. It will take longer to cook if it comes straight out of the fridge.