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Le Chaudron recipe
Moussaka allégée d'aubergines
Light eggplant moussaka
⏱ 60 minServes 6Medium340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
3large eggplants
500 g (18 oz)lean ground beef
2onions
400 g (14 oz)tomatoes, chopped
250 g (9 oz)ricotta
2 clovesgarlic
2 tbspolive oil
1 tspdried oregano
- 3 large eggplants
- 500 g (18 oz) lean ground beef
- 2 onions
- 400 g (14 oz) tomatoes, chopped
- 250 g (9 oz) ricotta
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp dried oregano
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200 °C (400 °F). Slice the eggplants into rounds and lay them on a lightly oiled baking sheet.
- Bake 20 min until tender and lightly golden, then set aside.
- Sauté the sliced onions and garlic in the skillet, then add the ground beef and brown it, breaking it up.
- Add the crushed tomatoes and oregano and simmer 15 min over low heat until thick.
- Layer the eggplant and meat sauce in the baking dish, then spread the smoothed ricotta on top.
- Bake 25 min at 190 °C (375 °F) until browned on top, then let rest before serving.
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