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Classic Greek Moussaka with Feta

Name: Classic Greek Moussaka with Feta
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 3 tbsp Olivolja; 3 pc Vitlöksklyftor; 1,5 tsp Salt; 1 tsp Strösocker; 2,5 pinch Svartpeppar; 500 g Nötfärs 12%; 1 pc Köttbuljong, koncentrat (one cube); 2 tbsp Tomatpuré; 500 g Krossade tomater; 2 dl Vatten; 2 pc Aubergine; 3 pc Ägg; 150 g Fetaost; 3 dl Grekisk yoghurt 10%

This comforting Greek classic layers a richly simmered meat sauce with tender slices of salted aubergine. Instead of a traditional heavy bechamel, it is topped with a lighter, velvety mixture of Greek yoghurt and eggs, then crowned with crumbled salty feta cheese. Slow-simmered with garlic, tomato, and robust bouillon, it develops a deep, savory character as it bakes. It is a hearty, beautifully textured casserole that brings the warm flavors of the Mediterranean straight to your table.

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schedule

Förberedelsetid 30 min

timer

Tillagningstid 50 min

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Svårighetsgrad Medel

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Näringsinnehåll

per portion

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Kalorier 680 kcal

Protein 43g

Carbs 20g

Fat 46g

Instruktioner

5 steg

Förhindra att skärmen slocknar

Finely mince the garlic. Heat half of the olive oil in a skillet over medium heat and gently sauté the minced garlic until fragrant but not browned.

1,5 tbsp Olivolja, 3 pc Vitlöksklyftor

Add the ground beef or lamb to the skillet, cooking until it is completely browned. Pour in the crushed tomatoes, water, crumbled meat bouillon cube, tomato paste, sugar, salt, and black pepper. Stir well, cover, and let the sauce simmer on low heat for about 30 minutes.

0,5 tsp Salt, 1 tsp Strösocker, 1 pinch Svartpeppar, 500 g Nötfärs 12%, 1 pc Köttbuljong, koncentrat (one cube), 2 tbsp Tomatpuré, 500 g Krossade tomater, 2 dl Vatten

Rinse the aubergines and slice them into 1 cm thick rounds. Arrange the slices on double-folded paper towels, sprinkle with salt, and let them sweat for 15 minutes to release their bitter juices. Pat them dry.

1 tsp Salt, 2 pc Aubergine

Heat the remaining olive oil in a pan. Fry the aubergine slices for about 2 minutes on each side until lightly browned and softened. In a lightly greased baking dish, layer the simmered meat sauce alternately with the aubergine slices.

1,5 tbsp Olivolja

Preheat your oven to 225°C. In a mixing bowl, whisk together the Greek yoghurt, eggs, and black pepper. Pour this mixture evenly over the top of the layered aubergines and meat, then crumble the feta cheese over the top. Bake in the center of the oven for about 20 minutes until golden brown and set.

3 pc Ägg, 1,5 pinch Svartpeppar, 150 g Fetaost, 3 dl Grekisk yoghurt 10%

lightbulb Kockens tips

To prevent the moussaka from becoming watery or overly oily, ensure you let the salted aubergine slices sweat fully on paper towels for 15 minutes to draw out their moisture before pan-frying.

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20 min • Lätt

Classic Greek Moussaka with Feta

Förberedelsetid 30 min

Tillagningstid 50 min

Portioner 4

Ingredients

3 tbsp Olivolja

3 pc Vitlöksklyftor

1,5 tsp Salt

1 tsp Strösocker

2,5 pinch Svartpeppar

500 g Nötfärs 12%

1 pc Köttbuljong, koncentrat (one cube)

2 tbsp Tomatpuré

500 g Krossade tomater

2 dl Vatten

2 pc Aubergine

3 pc Ägg

150 g Fetaost

3 dl Grekisk yoghurt 10%

Nutrition Facts

Calories 680 kcal

Protein 43g

Carbohydrates 20g

Fat 46g

Instructions

1.
Finely mince the garlic. Heat half of the olive oil in a skillet over medium heat and gently sauté the minced garlic until fragrant but not browned.

1,5 tbsp Olivolja, 3 pc Vitlöksklyftor
2.
Add the ground beef or lamb to the skillet, cooking until it is completely browned. Pour in the crushed tomatoes, water, crumbled meat bouillon cube, tomato paste, sugar, salt, and black pepper. Stir well, cover, and let the sauce simmer on low heat for about 30 minutes.

0,5 tsp Salt, 1 tsp Strösocker, 1 pinch Svartpeppar, 500 g Nötfärs 12%, 1 pc Köttbuljong, koncentrat (one cube), 2 tbsp Tomatpuré, 500 g Krossade tomater, 2 dl Vatten
3.
Rinse the aubergines and slice them into 1 cm thick rounds. Arrange the slices on double-folded paper towels, sprinkle with salt, and let them sweat for 15 minutes to release their bitter juices. Pat them dry.

1 tsp Salt, 2 pc Aubergine
4.
Heat the remaining olive oil in a pan. Fry the aubergine slices for about 2 minutes on each side until lightly browned and softened. In a lightly greased baking dish, layer the simmered meat sauce alternately with the aubergine slices.

1,5 tbsp Olivolja
5.
Preheat your oven to 225°C. In a mixing bowl, whisk together the Greek yoghurt, eggs, and black pepper. Pour this mixture evenly over the top of the layered aubergines and meat, then crumble the feta cheese over the top. Bake in the center of the oven for about 20 minutes until golden brown and set.

3 pc Ägg, 1,5 pinch Svartpeppar, 150 g Fetaost, 3 dl Grekisk yoghurt 10%

Kockens tips

To prevent the moussaka from becoming watery or overly oily, ensure you let the salted aubergine slices sweat fully on paper towels for 15 minutes to draw out their moisture before pan-frying.

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