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Greek Lamb Moussaka | Spiced Oven Classic
(0)
90 min
Masterpiece
Gurkerl Küche
Authentisches griechisches Moussaka mit saftig geschmortem Lammragout, im Backrohr gerösteten Melanzani- und Erdäpfelscheiben sowie einer samtigen Béchamelsauce mit feiner Muskatnote. Goldbraun überbacken – der König der mediterranen Aufläufe für die ganze Familie.
Ingredients
Preparation method
Prepare & Roast Vegetables in the Oven
Preheat the oven to 200 °C top/bottom heat and line two baking sheets with baking paper. Wash the aubergines and cut into slices approx. 0.5 cm thick. Lightly salt and let sit for about 10 minutes, then pat dry with paper towels.
Peel the waxy potatoes and also cut into slices approx. 0.5 cm thick. Distribute both vegetables on the baking sheets, drizzle with a little extra virgin olive oil, and season with salt and pepper. Roast in the hot oven for approx. 20–25 minutes until tender and lightly browned, then remove.
Simmer the Aromatic Lamb Ragù
Peel and finely chop the onions and garlic cloves. Heat 2 tbsp olive oil in a deep frying pan or roasting dish. Sauté the onions until translucent, then fry the garlic briefly.
Chef's tip
Before slicing: Let the finished moussaka rest for at least 15 to 20 minutes. Fresh out of the oven, the layering is still very soft – after the resting time, it can be portioned cleanly and perfectly.
Traditional enjoyment: In Greece, moussaka is often served lukewarm, as the delicate aromas of cinnamon, oregano, and lamb then unfold even more harmoniously.
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