Moussaka
easy
90 mins
90 mins
Ingredients
- 1 kg waxy potatoes
- 1 (approx. 350 g) large aubergine
- 7-10 Tbsp Salt
- 2 Onions
- 2 Garlic cloves
- 3-4 Stem(s) Oregano
- 4 TABLESPOONS Olive oil
- 500 g mixed minced meat
- 7-10 Tbsp Pepper
- 1/2 TEASPOON ground cinnamon
- 1 TABLESPOON Tomato paste
- 1 package (500 g) chunky tomatoes
- 1-2 TEASPOONS Sugar
- 2 TABLESPOONS Butter or margarine
- 2 TABLESPOONS Flour
- 375 ml Milk
- 125 ml Vegetable broth
- 7-10 Tbsp grated nutmeg
- 3 Tomatoes
- 75 g Kefalotiri (Greek hard cheese, alternatively Parmesan)
- 7-10 Tbsp Grease
Directions
- 1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Drain, rinse with cold water, drain and peel. Wash, clean, slice and lightly salt the aubergine
- 2
Peel onions and garlic and cut into cubes. Wash oregano and shake dry. Remove the leaves from the stalk, except for a little garnish.
- 3
Heat 3 tablespoons of oil in a frying pan. Dab aubergine slices dry and fry them in portions on each side until golden brown. Go to
- 4
Put 1 tablespoon of oil into the hot pan and fry the minced meat until crumbly. Add onions and garlic. Season with salt, pepper and cinnamon. Add tomato paste and sweat it. Stir in chunky tomatoes and oregano. Bring to the boil and simmer for about 5 minutes. Season with salt, pepper and sugar
- 5
Melt the fat in a pot and sauté the flour in it. Add milk and stock while stirring. Season to taste with salt, pepper and nutmeg. Bring to the boil and simmer for 2-3 minutes while stirring
- 6
Wash, clean and slice the tomatoes. Cut the potatoes into slices. Layer potatoes and minced sauce in a greased casserole dish. Arrange aubergines and tomatoes alternately on top. Pour béchamel sauce over them and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes. Remove the moussaka, let it cool down briefly, garnish with oregano
Nutrition Facts
570 kcal
38 g
32 g
29 g
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