Description
Beef Moussaka with Tomatoes is a Mediterranean classic featuring layers of aubergines, seasoned beef, juicy tomatoes, and a creamy béchamel topping.
Ingredients
Scale
- 2 large aubergines (eggplants), sliced into 1cm rounds
- 3 tablespoons olive oil
- 1 large onion, finely diced
- 1 garlic clove, crushed
- 700g beef mince (ground beef)
- 1 tablespoon plain flour
- 1 tablespoon dried oregano
- 1 bay leaf
- 1 tablespoon tomato purée
- 50ml milk
- 200ml beef stock
- 5 ripe tomatoes, sliced
- 2 tablespoons grated Parmesan
- 75g butter
- 100g plain flour
- 450ml milk
- 2 egg yolks
- Pinch of grated nutmeg
Instructions
- Preheat your oven to 180°C/160°C fan/gas 4. Slice the aubergines into 1cm thick rounds.
- Brush the aubergine slices with 2 tablespoons of olive oil, then arrange them on baking sheets.
- Bake for 20-25 minutes until softened and lightly golden. Set aside.
- Heat the remaining tablespoon of olive oil in a large frying pan over medium heat. Add the diced onion and cook for 5 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Increase the heat and add the beef mince. Cook for 5-7 minutes, breaking it up until browned all over.
- Sprinkle the plain flour over the meat and stir to combine. Add the dried oregano, bay leaf, and tomato purée. Cook for 2 minutes.
- Pour in the milk and beef stock, stir well, and bring to a simmer. Reduce heat and cook for 15-20 minutes until thickened.
- Remove the bay leaf and season with salt and pepper to taste.
- Melt the butter in a saucepan over medium heat. Add the flour and stir for 2 minutes to make a roux.
- Gradually add the milk, whisking constantly. Cook for 5-7 minutes until thickened.
- Remove from heat, allow to cool slightly, then whisk in the egg yolks and nutmeg. Season with salt and pepper.
- In a large ovenproof dish, arrange half the aubergine slices in a single layer.
- Spoon half the meat sauce over the aubergines, spreading it evenly.
- Arrange half the tomato slices on top of the meat sauce.
- Repeat with another layer of aubergines, the remaining meat sauce, and the remaining tomato slices.
- Pour the béchamel sauce over everything. Sprinkle with the grated Parmesan cheese.
- Bake in the preheated oven for 35-40 minutes until golden brown and bubbling.
Notes
- For most flavorful results, choose ripe, in-season tomatoes.
- Salt aubergine slices to draw out moisture and bitterness before baking.
- Refrigerate leftovers for up to 3 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 105 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: N/A
- Sodium: 380
- Fat: 28
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 25
- Fiber: 6
- Protein: 28
- Cholesterol: N/A