pieces of aubergine moussaka in blue plate with ornate serving spoon

Aubergine moussaka: A hearty and delicious dish for the whole family. Photo by Photo by Rachel Claire: https://www.pexels.com/photo/stainless-steel-spoon-on-blue-ceramic-plate-with-vegetarian-eggplant-lasagna-5864346/

Aubergine moussaka: A hearty and delicious dish for the whole family

Countries along the Mediterranean love food as much as we do in South Africa. Try our traditional Greek aubergine moussaka with your family.

pieces of aubergine moussaka in blue plate with ornate serving spoon

Aubergine moussaka: A hearty and delicious dish for the whole family. Photo by Photo by Rachel Claire: https://www.pexels.com/photo/stainless-steel-spoon-on-blue-ceramic-plate-with-vegetarian-eggplant-lasagna-5864346/

When winter is going strong and you want some great family food, pasta is a great way to go. However, things change between countries and regions, making some new and fantastic food for us to try. One of those great new additions is moussaka. It’s very similar to lasanga with layers of beef and bechamel, but instead of pasta, uses eggplant. Our aubergine moussaka is a great edition to any family dinner table.

Aubergine moussaka

You can try our own homemade Italian beef and tomato sauce you often make for spaghetti or a similar one below. You can either start by cooking the aubergines over and open flame, peel them and then fry in oil, or go more rustic and fry them with the skins on. Use a mandoline slicer for thin and even slices of eggplant. For the top layer, feel free to add low moisture mozzarella and bake until golden brown and deliciously bubbly.

Countries along the Mediterranean love food as much as we do in South Africa. Try our traditional Greek aubergine moussaka with your family.

Aubergine moussaka recipe

0 from 0 votes
Recipe by Gary Dunn Course: MainCuisine: GreekDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

25

minutes
Baking Time

40

minutes
Total time

1

hour 

15

minutes

Ingredients

  • Aubergines (eggplants)

  • 3 onions chopped

  • 2 cloves garlic

  • 60 ml butter

  • 125 ml beef stock

  • 1 green pepper, deseeded & chopped

  • 500 g minced beef

  • 30 ml tomato paste

  • oil for frying

  • For the sauce
  • 30 ml butter

  • 250 ml milk

  • 125 ml grated cheese

  • 30 ml flour

  • 1 egg

  • 30 ml chopped parsley

  • 1 pinch dry mustard

  • salt & ground black pepper

Method

  • Slice unpeeled aubergines in thin rounds. Sprinkle with salt and leave for 30 mins.
  • Fry in hot oil until golden brown.
  • Brown the beef in the same pan until brown and set aside.
  • Saute onions and pepper in the butter until soft. Add the beef back.
  • Layer meat and aubergine in ovenproof casserole, ending with aubergine.
  • Pour over the combined stock and tomato paste.
  • For the sauce
  • In a small saucepan, add the butter and flour and whisk until flour smell goes away.
  • Slowly add the milk and keep whisking until thick and no lumps are visible.
  • Take it off of the heat when ready. Add the beaten egg, cheese, prepared mustard, parsley and seasoning.
  • Pour over the rnoussaka and bake at 190°C for 40 mins.

Notes

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Do you want to make more restaurant-quality recipes to enjoy over the weekend with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Potchefstroom Boys High School Tried and Tested Recipes of Parents and Friends.

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