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Musaka (Moussaka)

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  • 500g pork mince (or beef & pork mince)
  • 3 large eggplants
  • 6-8 large potatoes (depending on the size of your baking dish)
  • 1 carrot
  • 1 brown onion
  • 2 cloves of garlic
  • 2 tomatoes
  • 3 eggs
  • 300ml Buttermilk
  • Vegeta, salt, pepper & red paprika (optional: fresh parsley)


1. Preheat oven to 200 degrees Celsius

2. Dice carrot, onion, garlic and tomatoes

3. Slice potatoes and eggplant (1cm thick)

4. Fry diced carrot, onion and garlic together with the minced meat until meat has browned

5. Stir through diced tomatoes and season with Vegeta, salt, pepper and red paprika

6. Grease baking dish (or ramekins if you wish to make individual servings)

7. Place one layer of potatoes on the bottom of the baking dish, then layer with fried meat mixture

8. Place one layer of eggplant on top of the meat, then layer with meat mixture

9. Repeat the above process until you have used all of your ingredients. Finish with a potato layer on top

10. Fill a small saucepan with seasoned hot water (with Vegeta, salt, pepper and paprika) and pour over the Musaka, ensuring that all layers are covered in water

11. Cover Musaka with aluminum foil and bake for approximately 45 minutes, or until water has been soaked up by the potatoes and the potatoes are cooked

12. Whisk 3 eggs with 300ml Buttermilk and pour over Musaka

13. Bake uncovered for approximately 10 minutes until eggs are cooked, and the top of the Musaka is brown

14. Please note: it can be hard to make Musaka look good when plating, as the meat will spill out and the potatoes may crumble when soft. This is why individual ramekins are ideal if you are worried about presentation!


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