John Myers
Ingredients for 6 servings:
- 3 eggplant(s)
- 50 g flour
- 3 eggs
- 50 ml vegetable oil
- 500 g minced meat, beef, pork or lamb as desired
- 1 onion(s), chopped
- 3 garlic cloves, chopped
- 30 g butter
- ½ tsp thyme
- ½ bunch parsley, chopped
- salt and pepper
- 200 ml sour cream
- 2 eggs
- possibly white wine
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Relatives of Greek Moussaka
Peel the eggplants and slice them lengthwise. If they already have blackened seeds, sprinkle with salt and let them rest for 30 minutes. Then rinse and pat dry. Otherwise, moisten the eggplant slices, coat them in flour and beaten eggs, and fry them in hot oil on both sides. Fry the chopped onions in the butter until translucent, then add the garlic, ground beef, thyme, and half the parsley. Cook over low heat for about 15 minutes. If it’s too dry, you can also add a splash of white wine. Season with salt and pepper. Brush an ovenproof dish with a little oil and line it with eggplant slices. Spread some of the ground beef on top and continue with the next layer. Finish with a layer of eggplant. Whisk the sour cream with the eggs and pour over the moussaka. Bake in the oven at 160°C for half an hour. Sprinkle with the remaining parsley and serve hot.
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