Kimchi moussaka

Total time73 mins

3 minspreparation time

70 minscooking time

This Greek national dish is a classic in every taverna. Our kimchi version adds extra heat and spice with Kikkoman Kimchi Chili Sauce.

Ingredients

10 portion(s)

For the filling:

400 g

Chinese cabbage, chopped

150 ml

rapeseed oil

750 g

minced lamb

750 g

minced pork

250 ml

Kikkoman Spicy Chili Sauce for Kimchi

300 g

strained tomatoes

5 g

cumin

1.2 kg

aubergine, cut into approx. 1 cm thick slices

For the béchamel sauce:

100 g

butter

100 g

wheat flour, type 405

1 litre

milk

2 g

ground nutmeg

5 g

salt

2 g

ground pepper

For the garnish:

10 g

chopped coriander

Allergens:

Lactose, gluten, fish, soy

Total weight per portion:

320 g

Preparation

Step 1

Fry the Chinese cabbage in 50 ml rapeseed oil together with the meat. Add the Kikkoman Kimchi Chili Sauce, strained tomatoes and cumin. Simmer over a low heat for approx. 30 minutes.

Step 2

Fry the aubergine slices in the remaining oil for approx. 6 minutes on each side until golden brown, then drain on kitchen paper.

Step 3

Melt the butter in a saucepan, add the flour and sauté for 2-3 minutes. Gradually add the cold milk and stir with a whisk until smooth. Simmer for approx. 5 minutes and season with the nutmeg, salt and pepper.

Step 4

Arrange half of the fried aubergine slices in an ovenproof dish. Pour over the mince sauce, cover with the remaining aubergine slices and spread the béchamel sauce over the top. Bake in a preheated oven at 180 °C (fan) for approx. 20 minutes until golden brown.

Step 5

Serve the moussaka in portions on plates and garnish with the coriander.

Tip:

This casserole will keep for up to two days in the fridge and can be reheated in the oven.

Recipe-ID: F1035

Recipe as PDF

Download PDF

Share with colleagues