MATR is what we call fermented greens. Our products are made from familiar ingredients that develop flavour, texture and structure through fermentation.
About MATR Mince
MATR Mince is made from five organic ingredients that are naturally bound together through fermentation. This gives it a rich umami flavour and a texture that holds up well in sauces and dishes that are left to simmer.
That makes MATR Mince particularly well suited for dishes such as moussaka, bolognese and lasagne, where the fermented vegetables have time to give and absorb flavours in the dish.
How to make moussaka with MATR
Moussaka filling:
- Start with the moussaka filling. Add a little oil to a saucepan or deep sauté pan and heat it up. Peel and finely chop the onions and garlic, then add them to the pan. Sauté until softened.
- Add the sun-dried tomatoes and spices. Chop the sun-dried tomatoes into smaller pieces and add them to the pan with the cumin, paprika, cinnamon and thyme or basil. Sauté briefly so the spices become evenly distributed through the onion mixture.
- Build the tomato filling. Reduce the heat slightly, then add the tomato purée, chopped tomatoes, MATR Mince and red wine. Stir well so the MATR Mince is evenly distributed throughout the sauce.
- Leave the filling to simmer. Let the tomato mixture simmer gently while you prepare the rest of the moussaka. This gives the tomatoes, spices and MATR Mince time to come together into a rich, flavourful filling.
Vegetables:
- Preheat the oven to 180°C fan.
- Slice the aubergines and potatoes thinly so they can be arranged in even layers and cook through properly in the oven.
Make the Mornay sauce:
- Melt the butter in a saucepan. Add the flour and whisk it into the butter until you have a smooth, even mixture.
- Add the milk gradually. Pour in the milk a little at a time while whisking continuously. Keep whisking until the sauce is smooth, creamy and free of lumps.
- Season the sauce. Whisk in the nutmeg, then season with salt and freshly ground black pepper. Remove from the heat while you assemble the moussaka.
Assemble the moussaka:
- Grease an ovenproof dish. Start by spreading an even layer of the moussaka filling across the bottom of the dish. This forms the base of the moussaka.
- Add the vegetables. Arrange a thin layer of aubergine and potato slices over the filling. Try to distribute them evenly so you get vegetables in every serving.
- Add the Mornay sauce. Spoon a layer of the creamy sauce over the vegetables. Continue layering the MATR filling, aubergine, potato and Mornay sauce.
- Finish assembling the moussaka. Continue building the layers until all the ingredients have been used. Finish with a layer of the moussaka filling on top.
- Top with cheese and bake, if you like. Sprinkle over some cheese, then place the dish in the preheated oven. Bake for 40-45 minutes, or until the potatoes are tender and the moussaka is cooked through.
Tips for a great moussaka
Slice the vegetables thinly. The aubergine and potatoes need to become completely tender in the oven, so thin, even slices will give you the best result.
Give the filling time. Let the tomatoes, spices and MATR Mince simmer together so the natural umami from the fermentation has time to develop alongside the spices and tomato sauce.
Build even layers. Distribute the filling, vegetables and sauce evenly throughout the dish so every serving has a little of everything.
Let it rest before serving. Once the moussaka comes out of the oven, leave it to sit for a few minutes before cutting into it. This helps the layers set and makes it easier to serve.
What to serve with moussaka
Moussaka is rich and creamy, which means fresh and crisp sides work especially well alongside it.
Classic Greek sides:
- Greek salad with tomato, cucumber, pepper, olives and feta.
- Tzatziki with yoghurt, cucumber and garlic.
- Crusty bread or warm pita bread.
- Saganaki with fried feta or another Greek cheese.
Modern sides:
- Crunchy cabbage salad with lemon, parsley and olive oil.
- Rocket salad with lemon, feta and toasted seeds.
- Roasted broccoli with lemon and tahini.
- Flatbread with hummus and fresh herbs.
- Tomato salad with peach or nectarine, feta and basil.
Why make moussaka with MATR?
Moussaka is an easy, wholesome dish and a great way to discover if MATR Mince works for you in your kitchen. Its deep umami flavour pairs naturally with tomato, spices, aubergine and the creamy sauce.
MATR is made from five organic ingredients transformed through fermentation. This process creates the flavour and texture that define MATR, without the need for protein isolates or other additives.
Ready to make moussaka with MATR?
Want to try making moussaka with MATR? First, add our fermented greens to your shopping basket so you can put them to use in your own kitchen. See where you can find MATR near you.
You can also learn more about our products or find even more inspiration for healthy dinners in our recipe collection.
Frequently asked questions
What is moussaka?
Moussaka is a layered dish that typically combines a seasoned filling, aubergine and a creamy sauce. In this recipe, we also add potato and use MATR Mince to create a rich, umami-packed layer.
Can moussaka be made the day before?
Yes. Moussaka works well when assembled in advance and kept in the fridge until you are ready to bake it. The finished dish can also be reheated.
Which MATR product should I use for moussaka?
We use MATR Mince because its loose texture makes it easy to distribute evenly through the tomato sauce and between the layers.
How long should moussaka cook in the oven?
This recipe is baked at 180°C fan for around 40–45 minutes, or until the potatoes are completely tender.
Which spices are used in this moussaka?
The recipe uses cumin, paprika, cinnamon and either thyme or basil. Together with the tomato and the natural umami of MATR Mince, they give the filling a warm, aromatic flavour.
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