Moussakas PDF Print E-mail


• 1 kg aubergines (you can use courgette or both)Mousakas
• 3 large potatoes
• olive oil
• 2 large onions
• 750 grams of minced meat
• parsley
• 3 large tomatoes (you can use the box)
• cinnamon, oregano, nutmeg, cloves
• 1/2 cup wine, red
• Salt and pepper

For the Bechamel

• 5 tablespoons flour
• 100 grams of butter
• 75 liter milk (hot)
• nutmeg
• 1 cup cheese, minced (used in Cyprus halloumi cheese and)
• 2 eggs


Cut the eggplant into rounds and salted them. Allow 1 hours until you throw up the fluid. Fry them light from both sides. remove them from the oil and dry on absorbent paper towels. In another pan, saute the onion until soft, add the mince, stirring a little. Add tomatoes, spices, parsley and wine and continue to bake for 20 minutes or until water evaporates.

For the bechamel
Melt the butter in a saucepan. Add the flour and then stir warmed milk slowly. Download from the heat and the spices and cheese. Once the sauce has cooled put the eggs. In a baking oven, place a layer of aubergines, courgettes or a layer of potatoes (which had meanwhile boiled and cut into slices), minced in a single layer, second layer of potatoes, aubergines second layer and then cover the moussaka with cream. Bake in the oven for about 45 minutes, when it has acquired a nice color.