Gegratineerde Moussaka

Gratinated Moussaka

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Enjoy a tasty casserole with sweet potato, minced meat and eggplant. An easy-to-prepare dish full of delicious flavors, perfect for a weeknight meal full of comfort.


4 persons

  • 500gr (sweet) potato
  • 1 large onion
  • 3 cloves of garlic
  • 4 tbsp olive oil
  • 500 g minced beef
  • 1 tsp The Spice Club cinnamon
  • 1 tsp The Spice Club Nutmeg
  • 2 tsp The Spice Club oregano
  • 70 g tomato puree (canned)
  • 150 ml red wine
  • 150 ml of water
  • 2 eggplants
  • 60 g unsalted butter
  • 60 g wheat flour
  • 500 ml whole milk
  • 100 g Grated cheese
  • 2 eggs


Step 1: Preparing the Sweet Potato and Eggplant:

  • Peel the sweet potatoes and cut them into slices of about ½ cm thick. This ensures that they cook evenly.
  • Cut the eggplant into slices of the same thickness as the sweet potato.
  • Place the eggplant slices on a baking tray lined with baking paper and bake in the preheated oven for about 20 minutes at 180°C, until soft and light brown.

Step 2: Preparation of the Minced Meat Mixture:

  • Heat half of the mild olive oil in a large skillet over medium heat.
  • Fry the finely chopped onion and garlic for about 5 minutes, until soft and lightly browned.
  • Add the ground beef to the pan and cook for about 5 minutes, stirring frequently, until the ground beef is loose and lightly browned.
  • Add the ground cinnamon and dried oregano to the minced meat and mix well. Let the mixture cook for another 2 minutes.
  • Reduce the heat to low and add the tomato puree, red wine and water to the minced meat mixture. Let it simmer without a lid for about 30 minutes. This gives the minced meat a deep flavor. Season with pepper and salt if necessary.

Step 3: Preparation of the Cheese Sauce:

  • Melt the unsalted butter in a saucepan over low heat.
  • Add the wheat flour to the melted butter and stir well with a whisk. Let the mixture cook for about 5 minutes so that the flour cooks and the roux thickens.
  • Add the whole milk to the roux while stirring with the whisk and bring to the boil. Let the mixture simmer for about 5 minutes, stirring frequently, until the sauce thickens.
  • Grate the Pecorino Romano cheese and add it to the béchamel sauce. Stir well until the cheese is completely melted and the sauce has a smooth consistency. Season the sauce with pepper, salt and grated nutmeg.
  • Beat the medium eggs in a separate bowl and then stir them into the cheese sauce. This creates a creamy and airy texture.

Step 4: Assembling the Oven Dish:

  • Grease an oven dish with the remaining mild olive oil, so that the oven dish does not stick to the bottom.
  • Spread about ⅓ of the fried eggplant slices evenly over the bottom of the baking dish. Place them in a single layer so that the casserole is nicely built up.
  • Then place ⅓ of the sweet potato slices on top of the eggplant layer. This ensures a good distribution of the ingredients and makes the casserole sturdy.
  • Cover the sweet potato layer with half of the minced meat mixture. Spread it evenly over the casserole so that every bite is full of flavor.
  • Repeat the layers by adding another third of the eggplant and sweet potato, followed by the rest of the mince mixture.
  • Finish with the last layer of eggplant slices on top of the minced meat. This ensures a beautiful presentation of the casserole.

Step 5: Baking the Oven Dish:

  • Bake the casserole in the preheated oven for about 45 minutes at 180°C, until the top is golden brown and crispy.
  • Let the casserole cool for about 15 minutes before serving. This makes it easier to cut and ensures that the flavors blend well.

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