Episode 10 - Moussaka


4 potatoes

2 aubergines

750gr mince beef

1 red onion

2 cloves of garlic

400gr chopped tomatoes

200gr grated cheese

1 vegetable stock cube

Salt, pepper, paprika

Oregano, parsley

Oive oil

For the béchamel:

3 tbsp fresh butter

8 tbsp flour

4 cups of milk

2 eggs ( only the yolks )

100gr grated cheese

Salt, pepper


Slice the potatoes and the aubergines and place them in a tray with some olive oil. Put them in pre heated oven at 200 degrees for 20 minutes.

Heat some olive oil in a pan and fry the onion and the garlic. Follow by adding the mince beef until it gets brown.

Add the chopped tomatoes, the stock cube, the seasoning, herbs and spices and let it boil for 15 minutes.

Once it’s done add the grated cheese and stir well.

Prepare the béchamel by heating the butter in a low temperature to avoid burn it. Add the flour gradually while whisking constantly. Pour the milk slowly and keep whisking until you get a thick sauce. At this point you’ll need higher heating. When it’s done add the egg yolks, the cheese and the seasoning.

Take the vegetables from the oven. In a deep baking tray make a layer of potatoes first and follow by adding a layer of mince beef. Then add a layer of aubergines and again mince beef. Continue until you add all the ingredients.

Spread the béchamel sauce over, sprinkle with some cheese and bake in the oven at 180 degrees for 1 hour.


You can fry the potatoes and the aubergines instead of roasting them in the oven. This is a healthier and less messy way to make it.

Make sure you’ll wait for the béchamel to cool down slightly before you add the egg yolks.