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Moussaka with Sweet Potato



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  • 2 sweet potatoes, sliced into 4 mm rounds, approx 500 grams
  • 2 eggplants, sliced into 4 mm rounds, approx 500 grams

meat sauce

  • 1 brown onion, cut in half
  • 1 clove garlic
  • 50 grams olive oil
  • 1 carrot, roughly chopped
  • 40 grams Celery
  • 500 grams Minced beef
  • 1 can chopped tomotoes, 400 grams
  • 1 teaspoon salt
  • 1 teaspoon dried basil, or few leaves fresh basil
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste

bechemel sauce

  • 40 grams Butter
  • 70 grams cornflour
  • 1 litre Milk, full cream
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon nutmeg, ground
  • 6
    2h 40min
    Preparation 2h 0min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9

Recipe's preparation

  1. Add 500ml water to jug. 

    Arrange eggplant slices into Varoma tray and basket. 

    Place Varoma into position and steam 30 minutes, Varoma temp, speed 1. 

    When finished, place eggplant slices onto tray/s lined with a teatowle or paper towel, to absorb moisture. 

  2. Describe the preparation steps of your recipe

  3. Meat sauce
  4. Add onion, garlic, carrot and celery to jug. Chop 8 seconds on speed 9. 

    Add olive oil and saute 5 minutes, 100 degrees on speed 1. 

    Add mince, tomatoes, tomato paste, salt, basil and oregano. Cook for 30 minutes, 100 degrees, No counter-clockwise operation, speed 1. 

    If the sauce is too runny drain off some of the liquid (otherwise you end up with lots of liquid when you cut moussaka) Allow the meat sauce to cool off before layering. 

    Wash and dry jug. 

    Before you begin to cook bechemel, assemble the moussaka in a tray. LIghtly grease a tray. Arrange half the sweet potato in a layer. Top with half the eggplant in one layer. 

    Place meat sauce over the top. Smooth out layer. 

    Top with a layer of remaining egglant and finally the sweet potato. 

  5. Bechemel Sauce
  6. Put butter and cornflour into jug. Cook off 2 minutes, 90 degrees at speed 4. 

    Add milk, eggs, salt and a few sprinkles of nutmeg to jug. Cook for 8 minutes, 90 degrees at speed 4. 

    When this is finished you can pour the sauce over the top of the layered vegetables and meat. 

    Sprinkle remaining nutmeg over the top. 

    Bake in a preheated oven until brown (about 30-40 minutes) 180 degrees. 


Accessories you need

  • Varoma
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  • Spatula TM5/TM6
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Bake in a 20 x 30cm dish. 

Traditionally moussaka is made with regular white potatoes and the vegetables are fried. This is a lighter version where the vegetables are steamed. 

You may also like to grate some cheese into the becemel sauce. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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