John Myers
Casserole: Moussaka?
The perfect casserole: moussaka? recipe with a picture and simple step-by-step instructions.
- 250 g Cooked potatoes
- 3 piece Tomatoes
- 1 piece Eggplant fresh
- 300 g Ground beef
- 1 Can Tomatoes, chunky, not seasoned
- 1 piece Fresh onion
- 2 piece Garlic cloves
- 3 tablespoon Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Sweet paprika powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper from the mill
- 0,5 teaspoon Ground cinnamon
- 50 g Butter
- 1 tablespoon Flour
- 250 ml Vegetable stock made from granulated stock powder *
- 1 pinch Nutmeg, ground
- 50 ml Cream 30% fat
- 100 g Grated pecorino – missing from the picture
- Peel the potatoes, cut into slices and layer half in a greased baking dish.
- Peel the onion and garlic cloves and roughly chop both. Heat the oil in a pan and fry the onions and garlic in it. Add the minced meat and fry it too.
- Now add the peeled tomatoes and the spices and simmer for about 15 minutes.
- In the meantime, cut the aubergine into slices, place on a paper towel and lightly salt. Dab with kitchen paper after about 10 minutes.
- Cut the tomatoes into thin slices, remove the stem end. Brush the aubergine slices with olive oil and fry them in a pan without any additional fat.
- Now layer half of the aubergine slices and the tomatoes on top of the potatoes, put the minced meat mixture on top, now put the tomatoes and aubergines again and finish with a layer of potatoes.
- Melt the butter in a saucepan, add the flour and make a stoving sauce. Pour in the vegetable stock and let it thicken. Add the cream and nutmeg and season with salt and pepper.
- Cover the potatoes with this sauce, close the baking dish and bake in a preheated oven at 190 degrees for about 35 minutes.
- Now remove the lid and sprinkle with the grated pecorino cheese. Put back in the oven and bake until the cheese begins to take on color.
- * Link to spice mixes: Granulated vegetable broth
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