Cheesy beef and eggplant moussaka

Cheesy beef and eggplant moussaka

A hearty Greek dish featuring grilled eggplant with a chunky minced beef sauce, smothered with a layer of baked cheese.

  • Recipe serves:7-8
  • Preparation Time15 Minutes
  • Cooking Time30 Minutes

Ingredients

  • 7-8 eggplants
  • 700g minced beef
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 20g Astra
  • 3 cups tomato sauce
  • 300g tomatoes, chopped
  • 1 packet Knorr Chinese Chilli Recipe Mix
  • 1 tablespoon dried herbs
  • 1 cup bread crumbs
  • ¼ cup oil
  • ¼ cup flour
  • 500ml milk
  • 150g grated cheese
  • Salt and pepper to taste

METHOD

  • Cut eggplant into thick slices or lengthwise and season with a pinch of salt. Grill or bake in an oven till halfway cooked. Let it cool.
  • Melt Astra in a pan and sauté onion and garlic. When fragrant, add minced beef and sauté for a further few minutes.
  • Add tomato sauce and chopped tomato. Cook till beef is done and sauce thickens. Mix in the herbs and Knorr Chinese Chilli Recipe Mix. Season to taste.
  • Mix bread crumbs into the mixture and set aside.
  • Heat oil in a separate pan. Add flour and stir continuously for 1 minute. Add milk gradually and season with salt and pepper.
  • Mix in the cheese. Stir and take off from heat.
  • In an ovenproof dish, spread a small amount of the beef mixture and arrange on top a layer of roasted eggplants. Fill up the dish arranging layers of beef mixture and eggplants.
  • Finally, pour cheese sauce over it and bake in an oven at 200°C till the top turns golden brown.
  • Serve hot.
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    Chef’s Tip:

    Use mutton as a substitute for beef. This dish can be made in advance.
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