Eggplant And Potato Moussaka Recipe

Posted on


Photo: Eggplant and potato moussaka recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Eggplant and potato moussaka recipe. Enjoy the Middle Eastern Cuisine and learn how to make Eggplant and potato moussaka.

Thirty years ago, Tess Mallos introduced cooks to what was then an exotic world of recipes in The Complete Middle East Cookbook (Summit). Many are now staples.



4 (about 1kg) brushed potatoes
4 (about 1.5kg) eggplants
140ml olive oil
4 cloves garlic, crushed
1 large onion, finely chopped
500g minced beef or lamb
1/2 teaspoon each ground cinnamon and allspice
100g tomato paste
125ml (1/2 cup) red wine
400g can Italian chopped tomatoes
35g (1/3 cup) dried breadcrumbs
Bay leaves, to decorate
Olive oil combined with chopped lemon segments and mint, to serve


100g butter, chopped
75g (1/2 cup) plain flour
1 litre milk
1/4 teaspoon freshly grated nutmeg
150g kefalograviera (seenote), coarsely grated
3 egg yolks


Preheat a chargrill over medium heat. Cut potatoes and eggplants into 7mm-thick rounds. Combine 100ml oil with 1 clove crushed garlic, brush over eggplants, then season. Chargrill eggplants, in batches, for 2 minutes each side or until tender.

Heat remaining garlic and oil in a pan over medium heat and cook onion and 1 teaspoon salt for 8 minutes. Add beef and spices, and cook, stirring, until browned. Add paste and wine, and simmer until nearly evaporated. Add tomatoes and simmer for 20 minutes or until very thick.

Meanwhile, for sauce, melt butter in a pan, add flour and stir until grainy. Remove from heat and gradually stir in
milk until smooth. Return pan to heat and stir until thick. Remove from heat, stir in nutmeg, cheese and egg yolks. Season. Cook potatoes in boiling water for 8 minutes or until just tender. Drain well.

Preheat panggangan to 180°C. Grease a 16-cup, 23cm x 28cm baking dish. Line base with overlapping slices of half the eggplant and all the potato, then pour over 3/4 cup sauce. Scatter with half the breadcrumbs, top with beef mixture, remaining eggplant and crumbs, then remaining sauce. Top with bay leaves and bake for 35 minutes or until browned. Stand for 30 minutes, then serve drizzled with oil, lemon and mint mixture.


Kefalograviera is a firm Greek sheep’s milk cheese, available from delicatessens. Alternatively, substitute parmesan.

Leave a Reply

Your email address will not be published. Required fields are marked *