✦ Featured
Le Chaudron recipe
Moussaka grecque
Greek eggplant and lamb moussaka
⏱ 90 minServes 6Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
3large eggplants, sliced into rounds
600 g (21 oz)ground lamb
1 cantomatoes, chopped400 g (14 oz)
2yellow onions, finely chopped
4 clovesgarlic, crushed
150 ml (⅔ cup)red wine
500 ml (2 cups)homemade béchamel
150 g (5 oz)grated kefalotyri or Parmesan
- 3 large eggplants, sliced into rounds
- 600 g (21 oz) ground lamb
- 1 can tomatoes, chopped 400 g (14 oz)
- 2 yellow onions, finely chopped
- 4 cloves garlic, crushed
- 150 ml (⅔ cup) red wine
- 500 ml (2 cups) homemade béchamel
- 150 g (5 oz) grated kefalotyri or Parmesan
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
- Salt the eggplant slices, drain in a colander for 30 minutes and pat dry.
- Fry the eggplant in olive oil for 5 minutes per side until browned.
- In the same pan, brown the lamb for 8 minutes, breaking it up, then add the onion, garlic, wine and chopped tomatoes.
- Simmer for 25 minutes over low heat until thick, then season with oregano, salt and pepper.
- Make a thick béchamel with butter, flour and hot milk, whisking hard to avoid lumps.
- Assemble in the dish: eggplant, lamb sauce, eggplant, béchamel, grated cheese.
- Bake for 45 minutes at 180 °C (350 °F) fan until golden on top.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.