Moussaka

Name: Moussaka
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 750 g Potatoes; 2 (approx. 500 g) Aubergines; 6 TABLESPOONS Oil; 2 Onions; 3 Garlic cloves; 500 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (500 g) strained tomatoes; 1/2 TEASPOON Cinnamon; 30 g Butter or margarine; 40 g Flour; 1/2 l Milk; 125 g grated gouda cheese

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

750 g Potatoes
2 (approx. 500 g) Aubergines
6 TABLESPOONS Oil
2 Onions
3 Garlic cloves
500 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (500 g) strained tomatoes
1/2 TEASPOON Cinnamon
30 g Butter or margarine
40 g Flour
1/2 l Milk
125 g grated gouda cheese

Directions

1
Peel, wash and slice the potatoes. Clean, wash and slice the aubergine lengthwise. Briefly fry the potatoes and eggplant slices in four tablespoons of hot oil. Drain on kitchen paper. Peel onions and garlic and dice finely.
2
Fry the minced meat in the remaining oil until crumbly. Season with salt and pepper. Add onion and garlic and fry briefly. Add tomato puree and braise for ten minutes. Season to taste with salt, pepper and cinnamon. Heat the fat in a pot, sauté the flour in it and deglaze with milk. Stir in half of the cheese, season with salt and pepper. Layer half of the potatoes and eggplants in an ovenproof dish. Pour a little sauce over it. Add the minced meat, again add some sauce.
3
Stir in half of the cheese, season with salt and pepper. Layer half of the potatoes and eggplants in an ovenproof dish. Pour a little sauce over it. Add the minced meat, again add some sauce. Cover with the remaining potatoes and eggplants. Pour the rest of the sauce over it, sprinkle the rest of the cheese on top. Bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for 40 minutes