Moussaka Preparation | The Petromax Recipe

90 min
6 People
Loaf Pan with Lid

Dishes called Moussaka are vegetable and minced meat casseroles from the Greek and Turkish cuisine. This recipe with Greek hard cheese is especially hearty and has a lot of potassium as well as vitamin B and C thanks to the eggplants. Moreover, you can easily prepare the dish in the Petromax K8 Loaf Pan and FP30 Fire Skillet.


  • 250 g minced meat, mixed 
  • 250 g minced lamb 
  • 1 kg potatoes 
  • 2 eggplants 
  • 400 g tomatoes, peeled 
  • 1 onion 
  • 3 garlic cloves, fresh 
  • 1 tsp oregano
  •  ½ tsp cumin 
  • 1 tsp sea salt 
  • 1 tsp pepper 
  • ¼ tsp cinnamon 
  • 2-3 mint leaves, fresh 
  • a little olive oil.

For the béchamel sauce: 

  • 400 ml milk, 3.5% 
  • 100 g kefalotyri (Greek hard cheese) 
  • 60 g butter 
  • 50 g flour 
  • 1 egg 
  • nutmeg


  1. To begin, remove the stalk from the eggplants and cut them lengthwise into slices about 5 mm thick. Then place them on a kitchen paper, sprinkle with some salt and leave for about 10 minutes to lose excess water. Then pat them well.
  2. In the meantime, peel the potatoes, cut them into thin slices and boil them for about 10 minutes. Then rinse them with cold water to stop the cooking process and wash off the starch. 
  3. Now finely dice the onion and garlic, chop the mint leaves and grate the cheese. 
  4. Next brush the eggplant slices with a little olive oil and fry them briefly in a fire skillet so that light roasting aromas can develop. Then set aside.
  5. Now fry all the minced meat with a little olive oil in the cast-iron pan. Add the onions, garlic and spices, toss briefly and then add the tomatoes. Simmer over low heat for 10 minutes. 
  6. In the meantime, for the béchamel sauce, melt the butter in a saucepan and stir in the flour. When the flour is golden, pour in half of the milk and stir until you get a slightly creamy consistency. Then add the remaining milk and continue stirring until the sauce is nice and creamy and remove from heat. Now stir in the grated cheese and season with pepper, salt and nutmeg. Finally, whisk the egg and stir into the sauce while it is still warm.
  7. Now layer the potatoes, eggplant, minced tomato mixture and finally the bechamel sauce in the Loaf Pan. Bake the Moussaka at 200°C for about 30 minutes until the surface turns golden brown.


Number of briquettes: 26
Briquettes on top: 16
Briquettes underneath: 10
Temperature: 200 °C
Duration: 90 minutes
Number of persons: 6 People
Preparation time: 60
Cooking time: 30
Level of difficulty: Easy