Zucchini-Aubergine Moussaka
easy
90 mins
90 mins
Ingredients
- 2 Aubergines
- 4 Courgette
- 7-10 Tbsp Salt
- 150 ml Olive oil
- 2 Onions
- 2 Garlic cloves
- 2 stem(s) Sage
- 400 g Minced beef
- 7-10 Tbsp Pepper
- 1 tin(s) (140 g) Tomato paste
- 40 g Butter or margarine
- 40 g Flour
- 1/2 l Milk
- 5 TABLESPOONS grated parmesan cheese
- 7-10 Tbsp Nutmeg
- 7-10 Tbsp Fat and breadcrumbs
Directions
- 1
Wash and clean the aubergines and courgettes and cut them lengthwise into 1/2 centimetre thick slices. Salt the aubergines and let them steep for about 15 minutes. Then dab dry. Fry the aubergines and courgettes in portions in eight tablespoons of hot golden brown oil.
- 2
Drain on kitchen paper. Peel onions and garlic and dice finely. Finely chop sage, except for a few leaves for garnishing. Heat the remaining oil in a frying pan. Fry the onions and garlic briefly.
- 3
Add the minced meat and fry. Season with salt and pepper. Stir in tomato paste and sage. Put aside. For the béchamel sauce, heat the fat in a saucepan and stir in the flour, sweat until golden brown.
- 4
Stir in four tablespoons of parmesan and season to taste with salt, pepper and nutmeg. Grease an ovenproof dish and sprinkle with breadcrumbs. Add vegetables, minced meat and béchamel sauce in layers.
- 5
Finish with zucchini and béchamel sauce. Sprinkle with the remaining Parmesan cheese. Bake in the preheated oven (electric oven 200°/gas oven: level 3) for 40 minutes until golden brown. Garnish with sage and serve immediately.
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