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120 min

Tip: A simple green salad with lemon dressing is a great match. 

  • 40 gdried porcini mushrooms
  • 2 pcsonions
  • 8 pcsgarlic cloves
  • 1 xolive oil
  • 0,5 pcscinnamon stick
  • 1 bunchoregano
  • 2 tbspred wine vinegar
  • 2 pcsaubergines
  • 1000 gpotatoes
  • 2 canstomatoes
  • 2 pcseggs
  • 500 mlmilk
  • 1 pcnutmeg
  • 200 gfeta cheese

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multi-purpose blade
jug 1.0 l
Pour 500 ml of boiling water over the porcini mushrooms. Heat 2 tablespoons of oil in a frying pan at low to medium temperature and roast the cinnamon for 1 minute. Using the bamix® SliceSy® and the chopping blade, roughly chop the onions and garlic, then add them to the pan. Pluck off the oregano leaves, adding them directly to the pan, then add the vinegar and simmer covered for 20 minutes until the onions are soft and golden, stirring regularly. In the meantime, cut the aubergines lengthwise into 1 cm thick slices and brown them in batches in a separate frying pan. Scrub the potatoes with a brush, cut them into 1 cm thick slices and put them into the frying pan. Pour in the porcini water and put the mushrooms aside. Using the bamix® multi-purpose blade, purée the tomatoes and add them to the pan; fill a tin with water and pour it into the pan, as well. Simmer the sauce over medium heat for 30 minutes, stirring regularly. Preheat the oven to 200 °C. Place the porcini mushrooms with half of the feta cheese and the eggs in the 1.0 l bamix® jug. Pour in the milk, add the half nutmeg which has been grated using the bamix® Processor and purée everything finely with the bamix® multi-purpose blade. Season the tomato sauce carefully with sea salt and black pepper. Scoop half of the sauce into a large ovenproof dish (25 × 35 cm). Put in half of the aubergine slices and drizzle 4 tablespoons of the feta cream on top. Repeat the process, finishing with the feta cream. Sprinkle the moussaka with the remaining feta cheese and bake in the oven for 40 minutes until golden brown.

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