Moussakas with potato jacket and aubergine chips


  • 10 Potatoes (medium size)
  • 4 Aubergines 
  • 1 & 1/2 Red onions 
  • 1Kg Beef mince 5% fat
  • 150 gr Flour
  • 150 gr Butter
  • 1.5 Lt Milk
  • Agria Gea Extra Virgin Olive Oil
  • 1.5 tbsp Tomato purée
  • 800gr Tomato sauce
  • 800gr Water
  • 10ml Sherry vinegar
  • Salt and pepper
  • Garlic powder
  • 1 Cinnamon stick
  • 2 tbsp Sugar 
  • Paprika
  • Nutmeg powder
  • 2-3 Bay leaves
  • Oregano
  • 1lt Sunflower oil
  • 1 Cube of chicken stock


Step 1: Potatoes

Preheat the oven to 350 degrees (170-180C).

Wash the potatoes, cut the edges and then cut them in the middle.

Take two large refractory trays, place each potato with aluminum foil.

Season the potatoes and add the rest spices like garlic powder, sweet paprika, dry/fresh oregano, and dry/fresh rosemary. Finish with some Agria Gea Extra Virgin Olive Oil on each potato.

Bake them for 1,5 hours in 180*C.

Step2: Beef mince ragu

Chop the red onion and sauté in a big saucepan.

Add the tomato purée, ground garlic, sugar, and season.

Add and sauté the beef mince and start breaking it into small pieces.

Continue by adding the chopped tomato, water, one cube of chicken stock, one cinnamon stick, paprika and the bay leaves.

Continue on a medium heat.

When it’s ready, turn off the heat, and then add the sherry vinegar and season again.

Step3: Béchamel

Take a large saucepan and on low heat, cook the flour for 1-2 minutes, then add the butter in small cubes and mix them.

When it has blonde color add the milk and mix it well until evaporation!

In the end, add the nutmeg powder and season.

Step4: Aubergines chips

Chop the aubergines in sticks.

Take a deep pot, add one liter of sunflower oil and when the temperature is 180oC, start frying the aubegines.

It’s ready when they have a golden brown color. Drain on absorbent paper.

Combine all your preparations and your modern Greek moussaka is ready!!!