Mousaka Freestyle

Ingredients for 3 servings:

• 500 g minced pork or mixed minced meat
• 2 onions
• 2 cloves garlic
• 1 eggplant(s)
• 2 zucchinis
• 4 beefsteak tomatoes
• 5 potatoes, boiled
• 1 small can of tomato paste
• 200 ml red wine or white wine, dry
• 1 cup of cream or yogurt (approx. 200 ml)
• 2 eggs
• n. B. Grated cheese (e.g. Gouda)
• n. B. Salt
• e.g. cayenne pepper
• n. B. sugar
• e.g. cinnamon
• e.g. fresh herbs (thyme, basil, etc.)
• some olive oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

…own creation – makes no claim to originality!

Chop the onions and garlic. Fry the minced meat and onions in hot olive oil until crumbly, mashing them occasionally to break up the mince. Add the garlic. Add the tomato paste to the pan and sauté briefly. Deglaze with wine (or stock). Season generously with the herbs and spices, and reduce to a ragout. Meanwhile, slice the tomatoes, zucchini, and potatoes. Slice the eggplant, season with salt, and let it stand for about 10 minutes, then wipe off any excess liquid with a paper towel. First, place a layer of zucchini slices in a large baking dish. Spread the ragout evenly over the top. Now, like roof tiles, press the potato, tomato, zucchini, and eggplant slices into the minced meat mixture (not on top of each other, but next to or behind each other). Then mix the cream and eggs together and pour over the casserole. Sprinkle with grated cheese. Bake in a preheated oven at approximately 180°C (top/bottom heat) for about 30 minutes. Finally, increase the temperature to 230°C (450°F) for about 10 minutes to allow the cheese to brown nicely.