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Potato and eggplant mousaka

Meat45 minutes6 people350 calories
1/52/53/54/55/5 (34 votes)
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By Irene Arcas

Today we will prepare a delicious moussaka, but this time we will use both potatoes as Eggplants. I take the opportunity to make mousaka when I have frozen minced meat that I prepared for another dish such as: Mexican style meat stuffed peppers, Lasagna, macaroni Bolognese… So we can say that it is a great harvest recipe and also a little Express. So remember that when you go to cook minced meat with tomato and some dressing, make a little more quantity to freeze and be able to take advantage of an express recipe like this one.

We will steam the aubergines and potatoes in about 20 minutes, then we will make a quick béchamel, a little cheese to brown and finally… in the oven!

Eggplant and potato mousaka

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Delicious mousaka made with potatoes and aubergines. Perfect to take advantage of minced meat with tomato Bolognese style. Easy, healthy and fast.

Eggplant and potato mousaka
  • Irene Arcas
  • Kitchen: Greek
  • Recipe type: meat
  • Calories: 350
  • Rations: 6
  • Cooking time:
  • Total time:

Ingredients

mousaka

  • 1 eggplant
  • 1 medium potato
  • 250g Bolognese style meat (see recipe in recipe introduction)
  • melting cheese
  • salt to taste
  • pepper to taste

bechamel

  • 70 g flour
  • 70 butter g
  • 750g milk
  • 1 / 2 teaspoon salt
  • 1/2 teaspoon of nutmeg

Preparation

  1. BECHAMEL

    We put the butter in the glass and program 2 minutes, 100º, speed 2.

  2. We add the flour around the blades and program 2 minutes, 100º, spoon speed.

  3. Next we add the milk, the nutmeg and the salt. We mix during 5 seconds at speed 7. Then we program 8 minutes, 100º, speed 4. Remove from the glass and reserve.

  4. MOUSAKA

    Briefly rinse the glass and fill it with 1 liter of water and a pinch of salt. We place the slices of aubergine and the potato slices distributed between the varoma container and the varoma tray. We add salt and a pinch of pepper.

  5. We close the glass, place the varoma in its position and program 20 minutes, varoma temperature, speed 4. 

  6. With the oven preheated to 200º, we prepare a tray and add 1/2 of the béchamel sauce to the base. Place half of the potatoes and the aubergines on top, forming one or two layers. We put the meat on top of the potatoes and the aubergines.

  7. Place the remaining layers of potatoes and aubergines on the meat and cover with the rest of the béchamel sauce. We top the grated cheese and We bake 20 minutes at 200º. 


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  1.   Eva said
    ago 4 years

    I already had the sauce from before and I just added the meat for the Bolognese in the glass and while I made the potato and the aubergine in the varoma, then I made the quick 8-minute bechamel from the book. It came out very good and perfect texture. ?

    Reply to Eva
    1.    Irene Arcas said
      ago 4 years

      How good Eva! Thank you very much for your message. I'm very glad that you liked it so much 🙂

      Reply to Irene Arcas