The Dish: The King of Mediterranean Bakes
Moussaka is the soul of Greek cuisine. Layered with tender eggplants, a rich meat sauce, and topped with a fluffy Béchamel, it combines all the essential flavors of the Aegean.
Why is it so healthy?
Eggplant: Low in calories and rich in fiber and antioxidants that protect your heart.
Lycopene: The slow-cooked tomato sauce releases lycopene, a powerful antioxidant for cellular health.
Warm Spices: Cinnamon and cloves are not just for flavor; they have anti-inflammatory properties.
For whom is it suitable?
Perfect for meat lovers, families, and those seeking a low-carb option (by simply omitting the potato layer).
Recipe (for 2 Persons)
Ingredients
2 Medium eggplants
250g Ground beef (or lamb)
1 Onion, diced & 1 Garlic clove, minced
200g Chopped tomatoes & 1 tbsp Tomato paste
1/2 tsp Cinnamon, Salt, Pepper
50ml Extra Virgin Olive Oil (from Repa Mediterran)
Béchamel: 25g butter, 25g flour, 250ml milk, 1 egg yolk, 30g grated hard cheese, nutmeg.
Instructions
Eggplants: Slice eggplants (1cm), brush with olive oil, and bake at 200°C for 15-20 mins until soft.
Meat Sauce: Brown the meat with onions and garlic. Add tomato paste, tomatoes, and spices. Simmer for 20 mins.
Béchamel: Make a roux with butter and flour, whisk in milk until thick. Remove from heat, stir in cheese, egg yolk, and nutmeg.
Layer & Bake: Layer eggplants and meat sauce in a dish. Top with Béchamel. Bake at 180°C for 35–40 mins. Let it rest for 10 mins before serving!
Zero-Waste Tip
Keep the skin on the eggplant—it's where the nutrients live! Any leftover meat sauce can be used the next day as a delicious topping for baked potatoes or mixed with pasta.
Drink Pairing
A robust Greek red wine like Xinomavro or Agiorgitiko is the ideal companion for this rich, spiced dish.
Moussaka is the soul of Greek cuisine. Layered with tender eggplants, a rich meat sauce, and topped with a fluffy Béchamel, it combines all the essential flavors of the Aegean.
Why is it so healthy?
Eggplant: Low in calories and rich in fiber and antioxidants that protect your heart.
Lycopene: The slow-cooked tomato sauce releases lycopene, a powerful antioxidant for cellular health.
Warm Spices: Cinnamon and cloves are not just for flavor; they have anti-inflammatory properties.
For whom is it suitable?
Perfect for meat lovers, families, and those seeking a low-carb option (by simply omitting the potato layer).
Recipe (for 2 Persons)
Ingredients
2 Medium eggplants
250g Ground beef (or lamb)
1 Onion, diced & 1 Garlic clove, minced
200g Chopped tomatoes & 1 tbsp Tomato paste
1/2 tsp Cinnamon, Salt, Pepper
50ml Extra Virgin Olive Oil (from Repa Mediterran)
Béchamel: 25g butter, 25g flour, 250ml milk, 1 egg yolk, 30g grated hard cheese, nutmeg.
Instructions
Eggplants: Slice eggplants (1cm), brush with olive oil, and bake at 200°C for 15-20 mins until soft.
Meat Sauce: Brown the meat with onions and garlic. Add tomato paste, tomatoes, and spices. Simmer for 20 mins.
Béchamel: Make a roux with butter and flour, whisk in milk until thick. Remove from heat, stir in cheese, egg yolk, and nutmeg.
Layer & Bake: Layer eggplants and meat sauce in a dish. Top with Béchamel. Bake at 180°C for 35–40 mins. Let it rest for 10 mins before serving!
Zero-Waste Tip
Keep the skin on the eggplant—it's where the nutrients live! Any leftover meat sauce can be used the next day as a delicious topping for baked potatoes or mixed with pasta.
Drink Pairing
A robust Greek red wine like Xinomavro or Agiorgitiko is the ideal companion for this rich, spiced dish.
| Nutrient | Amount |
| Calories | 620 kcal |
| Fat | 42 g |
| Carbohydrates | 18 g |
| Protein | 32 g |
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