Winter moussaka
Colder days call for delicious warming meals, such as this winter moussaka.
Winter moussaka. A deliciously warming moussaka with the full flavor of herbs and béchamel sauce. For a wintery twist, we add diced pumpkin to the dish.
Preparation
Preheat the oven to 180°C (350°F). Slice the eggplant. Sprinkle with sea salt and let sit for 5 minutes. Peel and finely chop the garlic and onion.
Heat 1/3 of the olive oil in a skillet and sauté the onion and garlic until translucent. Add the ground beef and brown. Stir in the Moussaka Spice Mix and diced tomatoes and simmer gently for 5 minutes.
Rinse the eggplant and pat dry. Heat the remaining olive oil in a pan and grill the eggplant until golden brown.
Cover the bottom of a greased baking dish with the potato slices, followed by the ground meat mixture, the pumpkin cubes, and the eggplant slices. Finish with a layer of béchamel sauce. Garnish with grated cheese.
Bake the moussaka in the preheated oven for 30 minutes until cooked through and golden brown.
Ingredients
- 1 aubergine
- 1 tl Zeezout
- 2 tenen knoflook
- 1 ui
- 3 el olijfolie
- 300 g half om half gehakt
- 2 tl Kruidenmix voor Moussaka
- 400 g tomatenblokjes
- 450 g voorgekookte aardappelschijfjes
- 400 g voorgesneden pompoenblokjes
- 300 g bechamelsaus
- 150 g geraspte kaas
Supplies
- Oven dish 30x20 cm
