moussaka

Ingredients for 4 servings:

• 500 g potatoes, floury
• 2 large eggplants (about 800 g)
• 2 large zucchini
• 50 ml olive oil (extra virgin)
• 2 large onions
• 2 large beefsteak tomatoes, ripe
• 500 g minced meat (beef or lamb)
• 125 ml dry white wine (Greek, alternatively Riesling)
• 1 tbsp parsley, chopped
• 1 tsp oregano, fresh, chopped (alternatively dried)
• salt and pepper
• 100 g breadcrumbs
• 50 g cheese (Kefalotiri, alternatively Parmesan), grated
• 1 egg(s)
• 2 tbsp extra virgin olive oil
• 3 tbsp flour
• 750 ml milk
• 1 pinch of nutmeg
• 1 tsp lemon juice
• 50 g cheese (Kefalotiri, alternatively Parmesan), grated
• Cinnamon

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Greek minced meat / eggplant casserole

Preheat the oven to 180°C. Boil the potatoes in their skins until slightly tender. Wash the eggplants and remove the stems. Cut the eggplants and zucchini lengthwise into slices about 1/2 cm thick. Sprinkle with salt and let stand for about 15 minutes. Pat dry with kitchen paper. Heat 1 tablespoon of olive oil in a pan. Brown the eggplant and zucchini slices on both sides. Set aside on a plate. Peel the onions and cut into thin slices. Briefly blanch the tomatoes, peel them, and chop them, removing the stems. Brown the onions and minced meat in the pan with heated olive oil. Add the tomatoes and deglaze with the white wine. Add the parsley and oregano. Season with salt, pepper, and cinnamon. Cover and cook for about 20 minutes. Stir in half of the breadcrumbs, grated cheese, and the egg. For the sauce, heat the olive oil in a saucepan and stir in the flour. Stir in the milk and bring to a boil. Simmer over moderate heat for about 5 minutes, stirring continuously. Season with salt, pepper, nutmeg, and lemon juice. Stir the egg and grated cheese into the sauce. Peel and slice the cooked potatoes. Grease an ovenproof dish and sprinkle with the remaining breadcrumbs. Layer the potatoes in the dish and season with salt. Pour the minced meat mixture over the potatoes. Arrange the eggplant and zucchini slices on top. Pour the sauce over the potatoes and bake in the oven for about 30-40 minutes. Serve hot.