Moussaka

Name: Moussaka
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 collar Thyme; 1 Onion; 1 Garlic clove; 7 TABLESPOONS Olive oil; 500 g mixed minced meat; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g green beans; 3 Tomatoes; 1 Bag of mashed potatoes (3 portions); 125 ml Milk; 2 Aubergines; 30 g Butter or margarine; 30 g Flour; 300 ml Vegetable broth (instant); 200 g Whipped cream; 2 Eggs (size M); 150 g Sheep's cheese

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 collar Thyme
1 Onion
1 Garlic clove
7 TABLESPOONS Olive oil
500 g mixed minced meat
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g green beans
3 Tomatoes
1 Bag of mashed potatoes (3 portions)
125 ml Milk
2 Aubergines
30 g Butter or margarine
30 g Flour
300 ml Vegetable broth (instant)
200 g Whipped cream
2 Eggs (size M)
150 g Sheep's cheese

Directions

1
Wash the thyme, dab dry and pluck the leaves from the stalks, except for some for decoration. Peel onion and garlic. Chop the onion finely. Chop garlic finely. Heat 1 tablespoon of olive oil in a frying pan. Sauté the onion and garlic until transparent. Add the minced meat and fry until crumbly. Stir in tomato paste.
2
Season with salt, pepper and half the thyme. Clean, wash and cut the beans into bite-sized pieces. Cook in boiling salted water for about 15 minutes, then drain. Wash, dry, clean and slice the tomatoes. For the mashed potatoes boil 375 ml water. Stir in 1 teaspoon salt and potato powder. Take the pot off the stove, stir in cold milk. Clean, wash and slice the aubergines. Heat 6 tablespoons of olive oil in a frying pan and fry the aubergines until golden brown. Remove, drain on kitchen paper and season with salt. Put some slices aside for garnishing. Heat the fat. Sauté the flour in it. Deglaze with stock and cream. Season with salt, pepper and remaining thyme. Whisk eggs and stir in.
3
Heat 6 tablespoons of olive oil in a frying pan and fry the aubergines until golden brown. Remove, drain on kitchen paper and season with salt. Put some slices aside for garnishing. Heat the fat. Sauté the flour in it. Deglaze with stock and cream. Season with salt, pepper and remaining thyme. Whisk eggs and stir in. Roughly dice the feta cheese. Layer half of the minced meat in an ovenproof dish. Pour some sauce over it. Layer beans first, then eggplant and tomato slices. Pour the rest of the sauce over it. Spread the rest of the minced meat, mashed potatoes, the rest of the eggplant slices and sheep's cheese on top. Bake in the preheated oven (electric: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes until golden brown. Garnish with thyme
4
Roughly dice the feta cheese. Layer half of the minced meat in an ovenproof dish. Pour some sauce over it. Layer beans first, then eggplant and tomato slices. Pour the rest of the sauce over it. Spread the rest of the minced meat, mashed potatoes, the rest of the eggplant slices and sheep's cheese on top. Bake in the preheated oven (electric: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes until golden brown. Garnish with thyme