Greek Moussaka

Ingredients for 4 servings:

• 2 onions
• 2 cloves garlic
• 4 beefsteak tomatoes
• 4 tbsp olive oil
• 400 g minced lamb, alternatively mixed beef and pork
• 1 tsp rosemary, chopped
• ⅛ liter white wine, semi-dry
• 3 tbsp parsley, chopped
• 2 small eggplants
• 50 g butter
• 4 tbsp flour
• ½ liter of milk
• 100 g cheese (Kefalotyri-), alternatively mozzarella
• salt and pepper
• Lemon thyme
• Fat, for the shape

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Finely chop the onions and garlic. Cut out the stem ends of the tomatoes in wedges. Cut 1 tomato into 1 cm thick slices, and finely dice the remaining ones. Sauté the garlic and onions in 2 tablespoons of olive oil until translucent. Add the minced meat and brown. Add the diced tomatoes, rosemary, lemon thyme, salt, pepper, and wine to the meat. Cover and simmer for about 30 minutes. Wash the eggplant and cut diagonally into 1 cm thick slices. Brown these in the remaining olive oil for 1 minute on each side. Preheat oven to 200°C and grease a baking dish. Melt the butter in a saucepan, add the flour, and lightly brown. Then gradually add the milk while stirring. Bring to a boil once and season with salt and pepper. Alternate the eggplant, minced meat mixture, and sauce in the baking dish. Finish with the eggplant and tomato slices. Grate the cheese and sprinkle over the top. Bake at 180°C for about 30 minutes. Variation: The eggplants can also be replaced with zucchini and potatoes.