Greek Moussaka

Ingredients for 4 servings:

• 800 g potatoes
• 4 tomatoes
• 2 eggplant(s)
• 2 onions
• 2 garlic cloves
• 5 tbsp vegetable oil
• 500 g minced meat, mixed
• 2 tbsp tomato paste
• 500 ml tomato(s), pureed
• 1 tbsp herbs, mixed chopped
• 150 g sour cream
• 75 g cheese, grated
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Peel and wash the potatoes, slice them, and pre-cook in salted water for about 8 minutes. Wash the stemmed tomatoes and eggplant, then slice both. Sprinkle the eggplant with 1 teaspoon of salt and place on kitchen paper. Peel and dice the onions and garlic. Fry both in 2 tablespoons of oil for 3-4 minutes. Add the minced meat and fry for another 6-8 minutes. Add the tomato paste, deglaze with about 50 ml of water and the passata, stir in the herbs, then season with salt and pepper. Fry the eggplant in the remaining oil for about 2 minutes on each side, season with salt and pepper. Layer the potatoes in a baking dish, spread the minced meat mixture on top. Layer the tomatoes and eggplant. Spread sour cream on top and sprinkle with cheese. Bake the moussaka in a preheated oven at 200 °C (fan oven 180 °C) for 40 – 50 minutes until golden brown.