Moussaka

Ingredients

Directions

1. 1

   Wash, clean and slice the aubergines. Sprinkle with salt and leave to stand for 20 minutes. Peel, wash and thinly slice the potatoes. Spread them on a greased baking tray and brush them thinly with oil.

2. 2

   Bake in the preheated oven (electric oven: 225°/ gas: level 4) for about five minutes on each side. Wash the thyme, dab dry and put something aside for garnishing. Pluck the leaves from the remaining thyme and chop them.

3. 3

   Lightly salt the baked potatoes and layer them in a greased casserole dish. Dab aubergines dry and spread them on the greased baking tray. Brush thinly with oil. Bake like the potatoes. Peel and finely dice the onions.

4. 4

   Heat the olive oil. Sauté the minced meat in it. Add onions and braise briefly. Season with salt, cayenne pepper and thyme. For the sauce, heat the fat. Sauté the flour in it. Stir in milk and stock.

5. 5

   Bring to the boil once. Season with salt and cinnamon. Wash and slice the tomatoes. Fill the minced meat on the potatoes in the casserole dish. Pour half of the sauce over them. Spread tomatoes and eggplants on top.

6. 6

   Pour the rest of the sauce over it. Bake in the oven (electric cooker: 200°/ gas: level 3) for 40 to 45 minutes. Garnish with thyme.