This is a traditional Greek dish but since it uses produce readily available in Malta and I find it suits our taste, I am including it in my blog…I urge you to try it!


500g lean minced beef and pork (a mixture works best)

1 chopped onion, 2 cloves garlic crushed, 6 chopped tomatoes, 4 tbs puree, some tomato juice, a grating of nutmeg, 1/2 tsp ground cloves, 1 tsp oregano, 1 tbs chopped parsley

1 sliced aubergine (grilled), 3 large potatoes (boiled in microwave),white sauce.

Method:  Brown onion, garlic and mince in a waterless pan, add the following spices:  1 tbs mixed spice, half a teaspoon ground cloves, grated nutmeg.  Add chopped tomatoes, puree, juice, 1 glass of wine, seasoning , 1 stock cube, and bayleaf.  Simmer till thick.  Prepare white sauce as follows:  melt 2 tbs of lowfat margarine remove from heat, add 3/4 tbs flour mix to a roux, add seasoning, some grated nutmeg, half a small pkt skimmed milk and stir over a low heat till thick.

How to assemble the moussaka:  lightly grease a dish, and layer as follows:

Meat and tomato sauce, grilled aubergine slices, some cheese, repeat these layers once more, top with boiled potatoes (take care that they are not overcooked).  Top with white sauce, some grated cheddar and parmesan cheese, and crushed black pepper.  Beat 2 eggs and pour on top.  Bake in a moderate (170 fan oven lowered to 150 for the last twenty minutes) for about an hour.


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