Moussaka

Name: Moussaka
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 750 g Potatoes; 1 Onion; 500 g Tomatoes; 5 Stem(s) Oregano; 7 TABLESPOONS Olive oil; 500 g mixed minced meat; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp ground cinnamon; 20 g Butter or margarine; 20 g + 1 tablespoon of flour; 300 ml Milk; 7-10 Tbsp grated nutmeg; 1 egg (size M); 500 g Aubergines; 100 g Parmesan cheese; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

750 g Potatoes
1 Onion
500 g Tomatoes
5 Stem(s) Oregano
7 TABLESPOONS Olive oil
500 g mixed minced meat
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp ground cinnamon
20 g Butter or margarine
20 g + 1 tablespoon of flour
300 ml Milk
7-10 Tbsp grated nutmeg
1 egg (size M)
500 g Aubergines
100 g Parmesan cheese
7-10 Tbsp Grease

Directions

1
Wash the potatoes and cook for about 20 minutes. Peel and finely chop the onion. Wash the tomatoes. Put 1 tomato aside. Carve the rest of the tomatoes crosswise, blanch in boiling water for about 5 seconds, then put in ice water.
2
Skin off. Clean and chop the tomatoes. Cut the tomato aside into thin slices. Wash oregano, shake dry and chop the leaves of 4 stems finely. Heat 1 tablespoon of oil in a pan.
3
Fry the minced meat for 2-4 minutes. Add onion and tomato paste and fry, then add diced tomatoes. Season minced meat with salt, pepper, paprika and a little cinnamon. Cover and simmer at medium heat for about 10 minutes.
4
Melt the fat in a pot. Stir in 20 g flour and sweat briefly. Add milk and simmer for about 2 minutes while stirring. Season the sauce with salt, pepper and nutmeg and let it cool down a bit. Finally stir in the egg.
5
Drain the potatoes, rinse and peel them. Cut the potatoes into slices. Wash, clean and slice the aubergines (max. 0.5 cm thin). Mix aubergine slices and 1 tablespoon flour well.
6
Tap off excess flour. Heat 1 tablespoon of oil in 2 large pans per serving. Lightly fry the aubergine slices in 3 portions on both sides. Layer half of the potatoes, aubergines and sauce in a square greased casserole dish (approx. 22 x 22 cm).
7
Put the mince evenly on top. Layer remaining potatoes and sauce. Finish with the rest of the eggplant and tomato slices. Sprinkle with parmesan and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the bottom rack for about 30 minutes.
8
Garnish moussaka with oregano.