Making Traditional Greek Moussaka

Moussaka is one of those dishes that you immediately fall in love with. It has all the right ingredients for comfort food, consisting of potatoes, mince meat, and cheese. Add the lovely flavour of aubergines, and it doesn't get any better. In today's blog, I show you how to make a traditional Greek Moussaka.

Chop 3 aubergines into 1 cm thick slices. No need to peel the aubergines.

Soak the aubergine slices in salted water for roughly 10 minutes.

Slice a couple of potatoes into 1 cm thick slices.

Boil for 5 minutes.

Finely chop some fresh oregano, or use dried oregano instead.

Add oregano, garlic, bay leaves, mint and a cinnamon stick to a large pot.

Add lamb mince to the large pot and braise the meat.

Finely chop some onions and add this to the pot.

Add salt and pepper to taste and stir in a heaped dessert spoon of flour.

Add a tin of chopped and peeled tomotoes, as well as roughly half a bottle of tomato paste.

Add a dash of balsamic vinegar. Remove from heat when cooked.

Dry the aubergines.

Fry the aubergines on each side.

Make a white sauce. You will need butter/margarine, flour, salt, pepper, nutmeg and milk.

Heat the butter. Stir in the flour. Add milk. Flavour with salt, pepper and nutmeg.

Grate some cheddar cheese (or parmesan).

Add half the cheese to the white sauce.

Spray a deep baking dish with non-stick spray.

Add a layer of mince, roughly a third of the mince.

Add a layer of potato slices.

Add a layer of aubergine slices.

Repeat the layers twice more.

Top the third layer of aubergines with the cheese sauce.

Sprinkle the remaining cheese over the dish.

Bake in a preheated oven at 180 °C for roughly 45 minutes.

Serve hot from the oven.

Marietjie Uys (Miekie) is a published author. You can buy my books here:
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