Greek potato moussaka
easy
105 mins
105 mins
Ingredients
- 1 kg waxy
- 7-10 Tbsp potatoes, 2 onions
- 3 Garlic cloves
- 1 collar Parsley
- 1/2 potty fresher or
- 1-2 TEASPOONS getr. Oregano
- 500 g mixed mince
- 4 TABLESPOONS oil, salt, pepper
- 7-10 Tbsp some sugar, maybe 1 tsp. cinnamon
- 1-2 TABLESPOONS Tomato paste
- 500 g chunky tomatoes
- 2 Aubergines, 5 tomatoes
- 2 TABLESPOONS butter, 50 g flour
- 3/8 l Milk
- 1-2 TEASPOONS Broth (instant)
- 7-10 Tbsp Grease
- 2-3 TABLESPOONS grated parmesan
Directions
- 1
Wash the potatoes and boil in water for about 20 minutes. Quench potatoes, peel and let them cool down
- 2
Peel onions and garlic, wash herbs. Chop everything. Fry the minced meat in 1 tbsp. hot oil until crumbly. Fry onions and garlic briefly. Season with salt, pepper, sugar and cinnamon. Sweat tomato paste with. Stir in chunky tomatoes and herbs, simmer open for 10 minutes
- 3
Clean, wash and slice the aubergines and tomatoes. Salt the aubergines and let them steep for a short time. Potatoes also cut into slices
- 4
Dab the aubergines dry and fry them in 3 tablespoons of oil in portions on each side until golden brown. Heat butter. Sauté the flour in it. Deglaze with milk and 1/4 l water. Bring to the boil, stir in broth and simmer for about 5 minutes. Season to taste with salt and pepper
- 5
Layer 3/4 of the potatoes and minced meat in a large greased casserole dish. Layer aubergines, tomatoes and the rest of the potatoes on top. Spread the sauce and cheese on top. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for about 40 minutes until golden brown
Nutrition Facts
480 kcal
38 g
23 g
26 g
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