Eggplant – 1 Large Aubergine – 1 cm Slices – Brush Olive Oil – bake – Oven 200 C -20 mints.
Potato – 3 medium – Peel – 1 cm Slices – Overlapping on plate – Microwave -7 mints
Saute – Large Pan – 1 tbsp. Olive Oil – 1 chopped Onion – 1/2 Kg Minced Meat – Fry +/-5 Mnts – 1/2 tsp. each – dried Oregano – Parsley – Cinnamon – Pepper – Salt – Mix – 1 Cup Tomato Puree – Boil – Low Flame – Cook 8 – 10 mints – Meat Sauce
Bechamel sauce – Pan – Knob Butter – Low Flame – 1 tbsp Flour – Stir till Paste – 1/2 Cup Warm Milk – Whisk till Sauce thickens – Turn off Stove – Add 1/2 Cup grated Cheese
Bake – Baking dish- Oil bottom – sides – Layer the Potato Slices – Meat sauce – Eggplants – Meat Sauce – Repeat Layers – Top Bechamel sauce – Bake 200 C +/-30 mnts
Note : Boil and Slice Potatoes if preferred. Pan Fry or Airfry Aubergine instead of Bake. Add extra mixed vegetables in meat sauce for additional flavour . Add cheese of choice. I used mozzarella and Airfried Aubergine.
Recipe for Moussaka, with Tasty Layers of Eggplant , Potato , Meat sauce and Bechamel Sauce inspired by Greek Moussaka.
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Indians Abroad Desi Videsh Me 
The moussaka is similar to the Italian aubergine pastiche. Your recipe is attractive. For a Sunday, it comes in handy.
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Yes. Great for weekends. thanks.
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Looks really good.
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Thank You.
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Nice 🙂
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thank you.
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You are welcome 🙂
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Thank you! I will try making this vegetarian without the meat. Looks easy 🙂
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Yes you should try. I was also thinking of vegetarian version with lentils for next time. Happy sunday.
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That sounds really tasty.. 😉
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Yes it is simple and delicious.
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Great post😊
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Reblogged this on Indians Abroad Desi Videsh Me and commented:
Recipe for Moussaka, with Tasty Layers of Eggplant , Potato , Meat sauce and Bechamel Sauce inspired by Greek Moussaka.
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