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Tuna Eggplant Moussaka-Style Bake

Name: Tuna Eggplant Moussaka-Style Bake
Total time: 50 min
Yield: Serves 3
Cuisine: Fusion
Ingredients: 2 Eggplant; 1 Potato; 1 can Canned tuna; 1/2 can Canned tomatoes; 200ml Milk; 2 tbsp All-Purpose Flour; 20g Butter; 1 clove Garlic; 2 tbsp Olive oil; A pinch Salt; A pinch Black Pepper

Main Dish

⏱ 50 min

👥 Serves 3

Difficulty ⭐⭐

Eggplant, potatoes, and tuna in tomato layered under white sauce and baked — Greek moussaka-style.

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📖 The Story Behind This Dish

Greek moussaka is an oven dish of eggplant, ground meat stewed in tomato, and béchamel, layered and baked. This creative dish uses canned tuna, a Japanese pantry staple, instead of ground meat to make it easy. The tuna's savoriness suits the tomato, making a hearty main. Ingredients are pared down to things you'll often find in the fridge or cupboard.

🌆 Where it's eaten: On a weekend evening, a big baking dish comes out of the oven golden on top, revealing layers of eggplant and sauce when cut.

🥕 Ingredients (serves 3)

Eggplant 2
Potato 1
Canned tuna 1 can
Canned tomatoes 1/2 can
Milk 200ml
All-Purpose Flour 2 tbsp
Butter 20g
Garlic 1 clove
Olive oil 2 tbsp
Salt A pinch
Black Pepper A pinch

👩‍🍳 Instructions

Slice the eggplant and potatoes into 5mm rounds and fry both sides in olive oil.
Sauté the garlic and tuna, add the canned tomatoes, reduce 5 minutes, and season with salt and pepper.
Cook the flour in butter and add the milk a little at a time to make a white sauce.
Layer the potatoes, eggplant, and tuna-tomato in a baking dish and pour over the white sauce.
Bake at 200°C for 20 minutes until golden on top.

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