Hack moussaka

Name: Hack moussaka
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 1 Garlic clove; 1 Onion; 2 Aubergines; 4 Stem(s) Oregano; 3-4 Tbsp Oil; 800 g mixed minced meat; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Pepper; 7-10 Tbsp Allspice; 7-10 Tbsp Cinnamon; 300 ml Milk; 1 heaped tbsp. flour; 3 Eggs (size M); 100 g Parmesan cheese; 7-10 Tbsp Grease

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

750 g Potatoes
7-10 Tbsp Salt
1 Garlic clove
1 Onion
2 Aubergines
4 Stem(s) Oregano
3-4 Tbsp Oil
800 g mixed minced meat
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Pepper
7-10 Tbsp Allspice
7-10 Tbsp Cinnamon
300 ml Milk
1 heaped tbsp. flour
3 Eggs (size M)
100 g Parmesan cheese
7-10 Tbsp Grease

Directions

1
Peel and wash the potatoes and cook in salted water for about 20 minutes. Peel garlic and chop finely. Peel onion and chop finely. Wash and clean the aubergine and cut it into approx. 3 mm thin slices. Wash the oregano, dab dry and put 1 stalk aside for garnishing. Remove leaves from 3 stems and chop them coarsely.
2
Heat 1 tablespoon of oil in a frying pan and sauté the diced onion. Add the minced meat and fry. After about 5 minutes add garlic and canned tomatoes and season with salt, pepper, allspice and a little cinnamon. Drain the potatoes and let them cool down. Fry minced meat on medium heat until the liquid has evaporated, then add oregano and remove minced meat from the pan. Mix the eggplant slices and 1 level teaspoon of salt in a bowl and leave to stand for 2-3 minutes. Heat 1 tablespoon of oil in a large pan and fry the eggplant slices in portions on both sides for 1-2 minutes. Remove the aubergine slices from the pan and let them drip off on kitchen paper. Cut the potatoes into thin slices. Slowly stir the milk into the flour, then add the eggs. Slowly warm up while stirring and bring to the boil. Season sauce with salt and pepper.
3
Heat 1 tablespoon of oil in a large pan and fry the eggplant slices in portions on both sides for 1-2 minutes. Remove the aubergine slices from the pan and let them drip off on kitchen paper. Cut the potatoes into thin slices. Slowly stir the milk into the flour, then add the eggs. Slowly warm up while stirring and bring to the boil. Season sauce with salt and pepper. Grate parmesan. Layer 2 layers of zucchini, minced meat, sauce and potatoes alternately. Wash and slice the tomato. Spread slices on the moussaka and sprinkle with parmesan. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes. Remove the moussaka from the oven and garnish with oregano leaves
4
Grate parmesan. Layer 2 layers of zucchini, minced meat, sauce and potatoes alternately. Wash and slice the tomato. Spread slices on the moussaka and sprinkle with parmesan. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes. Remove the moussaka from the oven and garnish with oregano leaves