Moussaka
easy
90 mins
90 mins
Ingredients
- 1 kg waxy potatoes
- 2 Aubergines
- 7-10 Tbsp Salt
- 2 Onions
- 2 Garlic cloves
- 1/2 Pot of oregano
- 1/2 bunch Parsley
- 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
- 1/4 l Milk
- 1/4 l Vegetable broth (instant)
- 7-10 Tbsp grated nutmeg
- 3 Tomatoes
- 75 g grated parmesan cheese
- 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 and clean the aubergines, cut them into slices and salt them slightly.
- 2
Peel onions and garlic and cut into cubes. Wash herbs, shake dry, pluck leaves from the stems and chop. Heat 3 tablespoons of oil in a pan. Dab aubergines dry and fry them in portions on each side until golden brown.
- 3
Take out and let drain. Put 1 tablespoon of oil into the hot pan and fry the minced meat in it until crumbly. Add onions and garlic. Season with salt, pepper and cinnamon. Add tomato paste and sweat it.
- 4
Stir in chunky tomatoes and herbs. Bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and sugar. For the béchamel, heat the fat and sauté the flour in it. Add milk and stock while stirring.
- 5
Season to taste with salt, pepper and nutmeg. Bring to the boil and simmer for about 5 minutes while stirring. Wash, clean and slice the tomatoes. Cut potatoes into slices. Layer potatoes, minced sauce, eggplant and tomatoes in a greased casserole dish.
- 6
Spread sauce and cheese over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes.
Nutrition Facts
340 kcal
34 g
15 g
12 g
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