Moussaka

This is a great dish to make on a weekend. There is a lot of prep work, but the end result always makes this dish so worth it! Adding our EK Mediterranean spice mix will give this classic dish the oomph that will have people asking for seconds.

Depending on the serving size, we recommend a roasting pan that is 30-35cm that is also a bit deep (approximately 7-8 cm) which will give you those beautiful layers. Traditionally, you would fry up the potatoes and eggplants, but you can also bake the vegetables for less mess or if you want to use less oil.

About Us

Prep Time

60 mins

Cook Time

45-50 min

Servings

6-8

Equipment

30-35 cm roasting panBaking Sheet trays (if roasting potatoes and eggplants)

Ingredients

– 1 kg mince of choice (Our favourite is to combine 500g beef and 500g pork mince)

– 3 medium eggplants sliced into 1/2 cm rounds

– 6 medium potatoes sliced into ½ cm slices

– 2-4 cloves garlic finely diced

– 2 medium red onions diced

– 3-4 tbs. ‘Evrope’s Kitchen Mediterranean spice blend’ (If needed, add more to your liking.)

– 4 bay leaves

– 750ml bottle of tomato passata

– 1 tbs tomato paste

– 10 tbs Olive oil (reserve 2 tbs for the potatoes and 3 tbs eggplant)

– Optional: A pinch of cinnamon or 1 cinnamon stick

– Optional: 50g Feta to add in between layers.

Béchamel sauce

– 2 liter milk

– 250g butter

– 240g plain flour

– 2 eggs

– 1 tsp grated nutmeg

– Salt to taste

Method

Vegetable layer

Prep vegetables. Cut eggplant into ½ cm rounds and salt them lightly drizzle with olive oil
Cut and peel potatoes into ½ cm rounds (sprinkle 1 tsp of Mediterranean spice blend) and add olive oil then mix until
spices are distributed.
Place vegetable trays in oven for 20-30 min (200c)

Meat sauce

Heat pan to medium high with olive oil and add diced onion, cook until translucent.
Add garlic and sauté until fragrant
Add Mince
Break up mince and cook until it starts to brown. Once browned add Evropes Kitchen Mediterranean spice mix, cinnamon (optional) and mix
Cook the mince with the spices for 1-2 minutes
Add tomato paste and cook for 1 minute until it changes to a deeper red.
Add passata and once it begins to boil, add the bay leaves and place heat on a low simmer. Cook
for 30 minutes or longer if desired.
Set aside until assembly.

Béchamel

Use pan to melt butter on low-medium heat
Once melted add flour into the pan and whisk continuously for 2-3 minutes until combined and looks like a paste.
Add cold or warm milk slowly a little at a time and continue whisking-This helps it from going lumpy
. Once it becomes a thick cream like consistency, Add salt, pepper and grated nutmeg
Take off the heat and add one egg at a time. Whisk vigorously until the eggs have mixed in.

Assembly

1. In a 30x35cm roasting pan, layer a small amount of meat sauce. Ideal to use a slotted spoon to avoid too much liquid going into the pan.
2. First layer potatoes, sprinkle Feta if adding, then the meat sauce, then the eggplant. Finish the layer with a bit more feta.
3. Last layer on top add remaining potatoes.
4. Finish off by pouring the béchamel until completely covered.
5. . Place in the oven and bake for 45-50 minutes or until the top becomes light golden brown.
6. . Allow cooling down before serving. Approximately 30 minutes*
7. Serve with a side green salad with lemon juice and extra virgin olive oil
*Allowing the moussaka to cool down for at least 30 minutes ensures that it comes out in a nice clean piece; otherwise it will all fall apart while hot.

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