skip to content

Join us on Facebook to receive specials, reviews & more


| Reviews | Specials | Recipes | Fun Facts | Marketing | Other |


Mousakke Recipe

Posted by Marvin (admin) on Aug 09 2011
FoodBlogCT | Cape Town Restaurant Reviews & Specials >> Recipes

Looking for a new restaurant in Cape Town - try out some of these awesome deals:

Cape Town Autumn Restaurant Specials



written by Kayli Vee Levitan 


You can also follow me @KayliVee

My Blog: GypsyFeet

Just ideas that ooze at random from my brain, generally as soon as I hoped to fall asleep. So here they are, written out, so that the ideas can leave my brain. So that I can get some sleep. It may not be putting pen to paper, but finger to keyboard seems to work just fine. I type them out and then I dream.

At the risk of being attacked by a hoard of Greek’s, I would tentatively like to describe Mousakke as lasagne without the pasta.
Mousakke is layers of vegetables and mince in a tomato based stock, which is then topped with savoury “custard” that sets into a creamy and rich sauce. Because each element has to be made separately and then layered to create the final dish, people think that it’s difficult to make. But as per all of my recipes: it isn’t.
I prefer to use beef or lamb mince rather than chicken mince, which isn’t as easy to cook and doesn’t bring any colour to the dish. Alternatively, you can make a vegetarian Mousakke which is delicious when also topped with breadcrumbs.
  • 2 large aubergines, sliced (½ cm in thickness)
  • 4 onions, sliced
  • 500 g minced beef or lamb
  • 4 tomatoes, sliced
  • 150 ml stock (beef or veg)
  • 3 tablespoons tomato paste
  • 2 eggs
  • 45 ml milk
  • 45ml cream
  • salt and pepper
  • Oil for frying
  1. Fry the aubergines till soft, set aside.
  2. Fry the onions till soft and golden, set aside.
  3. Brown your meat. Do not cook to much at once or it will boil and go grey.
  4. Layer aubergine, mince and onion until dish is almost fill. Top with sliced tomato.
  5. Mix the stock and tomato paste and pour over. 
  6. Bake in the oven at 180°C for about 30 minutes.
  7. Beat the eggs, milk and cream, season well and then slowly pour this mixture over the meat. The custard must remain “floating” on top of the Mousakke.
  8. Place back into the oven for 15-20 minutes, until the sauce is set and the mixture is firm and golden brown. 

Sign up to the FoodBlog Newsletter 

Email: *
First Name:  
Verification Code:  




Last changed: Aug 09 2011 at 6:02 PM



None Found

Add Comment
Find a restaurant
Restaurant name: