One person Greek moussaka casserole, is just as tasty as the big casserole you usually make. All flavors combined on one dish. Bon appetite!
For the food blog swap this month I cooked from the blog Lynn called lyvre (Dutch blog). Lyn graduated as a beautician and nutrition consultant. And is now engaged in training as a sports nutrition consultant. A busy bee and a blog I wasn't familiar with, but that's also the fun of the food blog swap. When I was sifting her recipes I came across this Moussaka. A familiar recipe but not on my blog yet. Lynn made the moussaka with vegetarian mince, but I opted for beef because I like that.
The result was this delicious moussaka, made in one-person portions so that no one had too little eggplant, minced meat, or potatoes (you can sometimes get quarrels in a family).
Super nice and very tasty!
🥘 Other delicious recipes
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One person Greek moussaka casserole
Ingredients
- 2 eggplants
- 4 potatoes
- 2 tomatoes
- 400 grams diced tomatoes
- 1 teaspoon sugar
- 2 onions
- 2 cloves garlic
- 300 grams minced beef
- 50 grams cheese grated
- 50 grams feta cheese
- salt and pepper oregano and thyme to taste
- 25 grams butter
- 25 grams flour
- 200 ml milk
- 2 eggs size L
Instructions
- Preheat oven to 350 degrees Fahrenheit /180 degrees Celsius.
- Butter the baking dish or ramekins.
- Slice the eggplant (about ¼ inches (½ cm) thick).
- Cut the tomatoes into small cubes.
- Peel the potatoes and cut into ¼ inches (½ cm) thick slices.
- Chop the onion and cut the garlic very fine.
- Crumble the feta.
- Bring salted water to a boil and cook the potatoes for 10 minutes. Drain the potatoes and let them evaporate.
- Put some olive oil in the pan and fry the aubergine slices on both sides until lightly browned. Drain on kitchen paper.
- Heat some oil in the pan and bake the onions for about 3 minutes until they are translucent.
- Add the garlic and stir-fry for 30 seconds.
- Add the minced meat and bake it nice and brown.
- Pour the can of tomatoes, the tomatoes, and sugar into the pan and bring to a boil. Simmer for five minutes.
- Melt 2 tablespoons of butter in the pan and add the flour at once, while stirring.
- Bake for two minutes, while continuing to stir.
- Pour little by little the milk into the pan, while stirring with a whisk.
- Heat the sauce, while continuing to stir for 1 to 2 minutes.
- Remove the sauce from the heat and let it cool for 10 minutes.
- Stir in the eggs one by one before, until they are well incorporated.
- Season with salt, pepper, and herbs.
- Take the dish and spread half the eggplant in the dish.
- Spoon the meat sauce on it.
- Arrange the potato slices on this.
- Next, a layer of eggplant again.
- Pour sauce over the moussaka.
- Sprinkle with grated cheese and feta.
- Place the dish for 30 minutes in the oven, until the upper side is golden brown.
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