Greek moussaka

Name: Greek moussaka
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 kg Potatoes; 1 (approx. 350 g) Aubergine; 7-10 Tbsp Salt; 1 medium onion; 2 Garlic cloves; 4 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 500 g minced beef or lamb; 3-4 Stem(s) Oregano; 1 package (500 g) chunky tomatoes; 1⁄2-1 deleted Tsp ground cinnamon; 3 big tomatoes; 2 TABLESPOONS Butter; 2 slightly heaped tbsp. flour; 0?a Milk; 1 TEASPOON Vegetable broth; 2 Eggs; 7-10 Tbsp Grease; 75 g Kefalotiri or Parmesan (piece); 7-10 Tbsp Kitchen paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 kg Potatoes
1 (approx. 350 g) Aubergine
7-10 Tbsp Salt
1 medium onion
2 Garlic cloves
4 TABLESPOONS Olive oil
7-10 Tbsp Pepper
500 g minced beef or lamb
3-4 Stem(s) Oregano
1 package (500 g) chunky tomatoes
1⁄2-1 deleted Tsp ground cinnamon
3 big tomatoes
2 TABLESPOONS Butter
2 slightly heaped tbsp. flour
0?a Milk
1 TEASPOON Vegetable broth
2 Eggs
7-10 Tbsp Grease
75 g Kefalotiri or Parmesan (piece)
7-10 Tbsp Kitchen paper

Directions

1
Cover the potatoes and boil them in water for about 20 minutes. Wash the aubergine and cut into slices of about 1 cm thick. Put it on kitchen paper, salt it lightly and let it stand for about 15 minutes. Peel and finely chop the onion and garlic.
2
Dab aubergine slices dry with kitchen paper and fry them in portions in 3 tablespoons of oil in a pan on each side until golden brown. Season with pepper. Drain on kitchen paper. Drain potatoes and rinse with cold water.
3
Heat 1 tablespoon of oil in a frying pan. Fry the minced meat in it until crumbly. Add onion and garlic and fry briefly. Season with salt and pepper. Wash oregano, shake dry, chop and add to mince.
4
Stir chunky tomatoes into the minced meat, bring to the boil and simmer for about 5 minutes. Season with salt, pepper and cinnamon. Peel and slice the potatoes. Wash and slice the tomatoes.
5
For the béchamel sauce melt the butter. Lightly sauté the flour in it. Stir in the milk and 1⁄4 l water, bring to the boil and stir in the stock. Simmer for about 5 minutes. Season the sauce with salt and pepper and remove from the heat.
6
Whisk the eggs. Stir 4 tablespoons of sauce into the eggs and then stir into the remaining hot sauce.
7
Grease a baking dish well. Layer the potatoes and minced meat. Alternately cover with aubergine and tomato slices like roof tiles. Pour the sauce over it. Grate the cheese directly on top. In a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
8
manufacturer) bake for about 40 minutes until golden brown. Drink tip: dry red wine.