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#Cooking - Moussaka

Moussaka is a very tasty oven dish made from eggplant, potato and a minced meat Bomba! sauce, topped with bechamel sauce


4 persons.

Preparation time: 45 min. + 45 min. oven



  • Filling
    • 600 gram potato slices (pre-cooked)
    • 2 aubergine
    • 2 tablespoon flour
    • 2 tablespoon oil for frying
    • Fresh parsley to garnish
  • Minced meat mixture
    • 300 gram minced beef or vega minced beef
    • 1 onion
    • Pinch of oregano
    • 2 cloves of garlic
    • 60 gram Bomba! XXX
    • 200 ml diced tomatoes
  • B├ęchamel sauce
    • 300 ml milk
    • 30 gr butter
    • 30 gr flour
    • 1 bay leaf
    • 50 gr grated cheese
    • Pinch of nutmeg
    • 1 egg
    • Pinch of pepper
    • Pinch of salt

Preparation method

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  1. Cut the eggplants into thin slices of approx. 3 mm. Heat a grill pan. Brush the eggplants with a little oil and sprinkle with a little salt and pepper. Grill them until nicely browned.

  2. In the meantime, finely chop the onion and garlic and fry for a few minutes in a (wok) pan. Add the minced meat and fry until loose. Add the oregano, the diced tomatoes and Bomba! XXX. Let this simmer for 20 minutes. Taste whether the sauce is to your liking.

  3. Preheat the oven to 180 degrees. Heat the butter in a saucepan for the bechamel sauce. Add the flour and fry the roux for 5 minutes. Pour in the milk little by little and keep stirring with a whisk until there are no lumps left. Add the bay leaf and let it simmer for a few minutes. Let about 25 g cheese melt in the sauce and season with pepper, salt and nutmeg. Leave to cool for a few minutes, remove the bay leaf and then whisk the egg through the sauce.

  4. Grease the oven dish with a little oil. Spread about half of the grilled aubergine over the bottom of the oven dish. Divide the potato slices over this. Cover with the layer of minced meat mixture. Divide the rest of the aubergines over this. Pour the b├ęchamel sauce over this. Sprinkle with the rest of the cheese. Put the moussaka into the oven for about 45 minutes. Leave to cool for a few minutes, garnish with parsley and divide the moussaka into pieces.

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