John Myers
Contents
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Ingredients
- 500 g Potatoes
- 500 g Eggplant fresh
- 150 g Onion
- 1 Pc. Clove of garlic
- 500 g Ground beef
- Olive oil
- 2 tbsp Flour
- 1 tsp Honey
- 50 g Butter flakes
- 1 tsp Mustard
- 2 tbsp Freshly squeezed lemon juice
- 4 Pc. Eggs
- 0,5 Bd Chopped parsley
- 1 l Milk
- 200 g Creme fraiche Cheese
- Salsa sauce
- Pepper
- Nutmeg
- Basil
Instructions
- Slice the eggplant and potatoes, then rinse and pat dry. Heat the oil in a pan and fry the potatoes and aubergines on both sides in the hot oil.
- Fry the chopped onions in the butter until translucent, then add the garlic, minced meat and parsley. Fry on a low heat for about 15 minutes. Season to taste with salt and pepper.
- Brush an ovenproof dish with a little oil and line with aubergine slices and potatoes. Apply part of the minced meat and add grated feta. Proceed to the next layer. Finish with an eggplant and potato layer.
- For the moussaka cream, slowly dissolve and stir the flour and butter, deglaze with milk and creme fraiche. Let it boil down a little, add the eggs and stir in again. Season with salt, pepper, nutmeg and basil and let it boil down thickly.
- Pour the cream over the casserole and bake everything for half an hour at 180 degrees.
Nutrition
Serving: 100gCalories: 51kcalCarbohydrates: 5.5gProtein: 3.4gFat: 1.6g
