The first time I made eggplant and potato moussaka was when I had some vegetables on the verge of going bad. I ended up repeating the recipe a few times because it has great taste and texture, and it's the kind of dish that works for a serious meal or even more. Frying the potatoes and eggplants is a bit more tedious, but it makes all the difference.
Quick Info
Total time: about 1 hour and 30 minutes
Preparation time: 40 minutes
Cooking/baking time: 40-45 minutes
Servings: a large 3-liter tray (about 8 good servings)
Difficulty: medium
Recipe type: main course, suitable for family lunch or dinner
Ingredients
5-6 large potatoes
2 medium eggplants
500 g mixed minced meat (beef and pork or your preference)
2 medium onions
1 carrot
1 bell pepper
2-3 tomatoes or a cup of tomato juice
4 eggs
A small cup of milk
Salt
Pepper
Thyme
1-2 tablespoons dried vegetables (like a salt-free mix)
Fresh parsley
Oil for frying
A little butter for greasing the tray
Preparation method
1. Peel the potatoes and slice them thinly. Heat oil in a wide pan and fry the potato slices in batches, without browning them completely, just until they are lightly golden. Drain them on paper towels.
2. Wash the eggplants and slice them, skin included. Fry them in oil for a few minutes on each side, then let them drain on napkins. I prefer not to salt them beforehand to avoid drawing out too much water.
3. For the meat layer: chop the onion, bell pepper, and carrot. Heat 3-4 tablespoons of oil in a large pan and sauté the vegetables for a few minutes, just until they soften slightly.
4. Add the diced tomatoes or tomato juice, along with the dried vegetables, salt, pepper, and a little thyme. Let it simmer on low heat for 2-3 minutes.
5. Put the minced meat over the vegetable mixture. Break up the meat well with a spoon so that there are no lumps. Cook for 5-10 minutes, until the meat is no longer pink. Turn off the heat.
6. Let the meat mixture cool slightly, then incorporate two beaten eggs. Do not mix while it's hot to prevent the eggs from coagulating.
7. Grease a heat-resistant tray (about 3 liters) with butter. Start with a layer of fried potatoes. Add half of the meat and vegetable mixture, followed by a layer of eggplants. Then another layer of meat, and finally the remaining potatoes.
8. Beat the other two eggs until frothy, add a small cup of milk and a little salt. Pour this mixture over the final layer of potatoes.
9. Sprinkle chopped fresh parsley and a little pepper on top.
10. Place the tray in a preheated oven at 180 degrees Celsius. Bake for about 40 minutes, until it gets a golden crust on top.
11. Let the moussaka cool slightly before cutting, so it sets.
Why I make this recipe often
This moussaka works for two or three meals and is good even the next day. I love the texture given by the fried potatoes and eggplants, which add more flavor than if you used boiled or directly baked ones. The meat doesn't become dry. It's practical if you have more vegetables that need to be used up urgently.
Tips and variations
Tips
- The potatoes and eggplants should be well drained of oil; otherwise, the moussaka can turn out too heavy.
- Let it cool a bit before cutting for firmer slices.
- If you don't have dried vegetables in a packet, you can skip them or use just a pinch of paprika.
Substitutes
- You can use only pork, beef, or chicken, but the mix offers more flavor.
- If you don't have eggplants, the moussaka can also be made with just potatoes, but it will be a different recipe.
- The milk for the glaze can be replaced with diluted sour cream if you prefer a denser topping.
Variations
- You can add a little grated cheese on top before baking, but it's not mandatory.
- The carrot can be omitted if you don't like sweetness in the filling.
- For a lighter version, you can bake the potatoes and eggplants instead of frying them, although the texture will be different.
Serving ideas
- It goes best with a pickled salad.
- It can also be served with a spoonful of cold yogurt, especially the next day.
Frequently asked questions
1. Can I skip frying the potatoes and eggplants?
You can, but the result will be less tasty. Frying gives them a unique flavor and helps with the final texture.
2. Can I make the moussaka with just chicken?
Yes, it works, but chicken is leaner. You can add a little oil to the mixture to prevent it from being dry.
3. Can I make the moussaka with just potatoes?
Yes, but it will practically be a potato moussaka, without the characteristic eggplant flavor.
4. Can I use jarred tomato sauce?
Yes, as long as it doesn't have added sugar or sweet spices.
5. Can I prepare it in advance and bake it later?
Yes, you can assemble everything a few hours ahead, but add the beaten eggs with milk just before putting it in the oven.
Nutritional values
Approximately, a medium serving (1/8 of the tray) has about 320-380 kcal, 16-18g of protein, 25-27g of carbohydrates, and 18-20g of fat. Values vary depending on how much oil remains after frying and the type of meat used. The egg and milk glaze adds protein and fat.
Storage and reheating
Moussaka can be stored in the refrigerator, covered, for up to 3 days. It's good even the next day, reheated in the oven or microwave. If kept longer, the potatoes may become too mushy, but the flavor remains. Freezing is not recommended as the texture of the vegetables changes significantly.
Quick Info
Total time: about 1 hour and 30 minutes
Preparation time: 40 minutes
Cooking/baking time: 40-45 minutes
Servings: a large 3-liter tray (about 8 good servings)
Difficulty: medium
Recipe type: main course, suitable for family lunch or dinner
Ingredients
5-6 large potatoes
2 medium eggplants
500 g mixed minced meat (beef and pork or your preference)
2 medium onions
1 carrot
1 bell pepper
2-3 tomatoes or a cup of tomato juice
4 eggs
A small cup of milk
Salt
Pepper
Thyme
1-2 tablespoons dried vegetables (like a salt-free mix)
Fresh parsley
Oil for frying
A little butter for greasing the tray
Preparation method
1. Peel the potatoes and slice them thinly. Heat oil in a wide pan and fry the potato slices in batches, without browning them completely, just until they are lightly golden. Drain them on paper towels.
2. Wash the eggplants and slice them, skin included. Fry them in oil for a few minutes on each side, then let them drain on napkins. I prefer not to salt them beforehand to avoid drawing out too much water.
3. For the meat layer: chop the onion, bell pepper, and carrot. Heat 3-4 tablespoons of oil in a large pan and sauté the vegetables for a few minutes, just until they soften slightly.
4. Add the diced tomatoes or tomato juice, along with the dried vegetables, salt, pepper, and a little thyme. Let it simmer on low heat for 2-3 minutes.
5. Put the minced meat over the vegetable mixture. Break up the meat well with a spoon so that there are no lumps. Cook for 5-10 minutes, until the meat is no longer pink. Turn off the heat.
6. Let the meat mixture cool slightly, then incorporate two beaten eggs. Do not mix while it's hot to prevent the eggs from coagulating.
7. Grease a heat-resistant tray (about 3 liters) with butter. Start with a layer of fried potatoes. Add half of the meat and vegetable mixture, followed by a layer of eggplants. Then another layer of meat, and finally the remaining potatoes.
8. Beat the other two eggs until frothy, add a small cup of milk and a little salt. Pour this mixture over the final layer of potatoes.
9. Sprinkle chopped fresh parsley and a little pepper on top.
10. Place the tray in a preheated oven at 180 degrees Celsius. Bake for about 40 minutes, until it gets a golden crust on top.
11. Let the moussaka cool slightly before cutting, so it sets.
Why I make this recipe often
This moussaka works for two or three meals and is good even the next day. I love the texture given by the fried potatoes and eggplants, which add more flavor than if you used boiled or directly baked ones. The meat doesn't become dry. It's practical if you have more vegetables that need to be used up urgently.
Tips and variations
Tips
- The potatoes and eggplants should be well drained of oil; otherwise, the moussaka can turn out too heavy.
- Let it cool a bit before cutting for firmer slices.
- If you don't have dried vegetables in a packet, you can skip them or use just a pinch of paprika.
Substitutes
- You can use only pork, beef, or chicken, but the mix offers more flavor.
- If you don't have eggplants, the moussaka can also be made with just potatoes, but it will be a different recipe.
- The milk for the glaze can be replaced with diluted sour cream if you prefer a denser topping.
Variations
- You can add a little grated cheese on top before baking, but it's not mandatory.
- The carrot can be omitted if you don't like sweetness in the filling.
- For a lighter version, you can bake the potatoes and eggplants instead of frying them, although the texture will be different.
Serving ideas
- It goes best with a pickled salad.
- It can also be served with a spoonful of cold yogurt, especially the next day.
Frequently asked questions
1. Can I skip frying the potatoes and eggplants?
You can, but the result will be less tasty. Frying gives them a unique flavor and helps with the final texture.
2. Can I make the moussaka with just chicken?
Yes, it works, but chicken is leaner. You can add a little oil to the mixture to prevent it from being dry.
3. Can I make the moussaka with just potatoes?
Yes, but it will practically be a potato moussaka, without the characteristic eggplant flavor.
4. Can I use jarred tomato sauce?
Yes, as long as it doesn't have added sugar or sweet spices.
5. Can I prepare it in advance and bake it later?
Yes, you can assemble everything a few hours ahead, but add the beaten eggs with milk just before putting it in the oven.
Nutritional values
Approximately, a medium serving (1/8 of the tray) has about 320-380 kcal, 16-18g of protein, 25-27g of carbohydrates, and 18-20g of fat. Values vary depending on how much oil remains after frying and the type of meat used. The egg and milk glaze adds protein and fat.
Storage and reheating
Moussaka can be stored in the refrigerator, covered, for up to 3 days. It's good even the next day, reheated in the oven or microwave. If kept longer, the potatoes may become too mushy, but the flavor remains. Freezing is not recommended as the texture of the vegetables changes significantly.