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Before baking you may coat slices of eggplant with corn flour.


5 eggplants
500 g beef mince
1 medium onion, finely chopped
2 garlic cloves, crushed
3-4 fresh tomatoes or canned peeled tomatoes
1 sprig of parsley, finely chopped
bay leaf
100 ml olive oil
1 tablespoon Vegeta Gourmet Stock Powder

For Béchamel Sauce:
40 g butter
30 g plain flour
500 ml milk
1 tablespoon of grated Parmesan cheese
2 eggs, lightly beaten

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 80 min

  • 1 Slice eggplant, season with salt and leave to stand for a while. Rinse the eggplant slices with water and pat dry with a paper towel.
  • 2 Arrange eggplant slices on a baking tray covered with aluminum foil and greased with olive oil. Bake in preheated oven at 200°C for a 15 minutes.
  • 3 Sauté finely chopped onion in the olive oil until soft, then add beef mince. Add sliced tomatoes (or peeled tomatoes from tin), bay leaf, pepper, crushed garlic and Vegeta Gourmet Stock Powder. Simmer and add a litle water if neded.
  • 4 When the meat becomes soft, add finely chopped parsley.
  • 5 Béchamel Sauce: sauté the flour in the melted butter, only a few minutes, pour in cold milk and cook stirring for about 5 minutes. Add salt, pepper and parmesan cheese.
  • 6 Let the Béchamel cool down a little, then stir in the eggs.
  • 7 Arrange a layer of eggplants in a baking dish, spread half of sautéd meat over it, repeat with a layer of eggplant, top it with sautéd meat and end with the layer of eggplant. Cover with with béchamel sauce.
  • 8 Bake the moussaka in the oven at 220°C up to 30 minutes.


Serve Eggplant Moussaka warm as an appetizer or as a main dish, with fresh salad to your liking.

Little secrets

Roasted eggplants will enrich moussaka with additional aroma.