Moussaka (potato hack casserole)
easy
105 mins
105 mins
Ingredients
- 1 kg Potatoes
- 2 Onions
- 3 Garlic cloves
- 1 collar Parsley and oregano
- 4-6 Tbsp Oil
- 500 g mixed minced meat
- 1-2 TABLESPOONS Tomato paste
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 1 TEASPOON Cinnamon
- 1 package (500 g) chunky tomatoes
- 2 Aubergines (approx. 200 g each)
- 5 (450 g) Tomatoes
- 30 g Butter
- 50 g Flour
- 1/4 l Milk
- 1/4 l Vegetable broth (instant)
- 25 g grated parmesan cheese
- 7-10 Tbsp Kitchen paper
Directions
- 1
Wash the potatoes and cook in boiling water for about 20 minutes. Peel and finely dice onions and garlic. Wash parsley and oregano, dab dry and chop coarsely. Heat 2 tablespoons of oil in a pan and fry the minced meat in it.
- 2
Add onion and garlic and fry. Stir in tomato paste and sweat it. Season with salt, pepper, sugar and cinnamon. Deglaze with chunky tomatoes and bring to the boil. Braise at low heat for about 5 minutes, stirring occasionally.
- 3
Wash, clean and slice the aubergines. Place on kitchen paper and salt. Drain the potatoes, rinse with cold water and peel. Cut the potatoes into slices. Dab aubergines dry.
- 4
Heat the remaining oil in a frying pan and fry the aubergines in it in portions. Clean, wash and slice the tomatoes. Heat butter in a pan. Dust with flour and sauté.
- 5
Deglaze with milk and broth while stirring and bring to the boil. Season with salt and pepper. Layer 3/4 of the potatoes and the minced meat mixture in a form. Place aubergines, tomatoes and remaining potato slices alternately on the mince mixture in a fan shape and spread the sauce on top.
- 6
Sprinkle with parmesan and bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 40 minutes.
Nutrition Facts
540 kcal
37 g
31 g
26 g
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