moussaka

Ingredients for 4 servings:

• 1 large eggplant(s)
• 500 g minced meat
• 5 tbsp tomatoes, pureed
• 3 large potatoes, waxy
• 200 ml milk, lactose-free
• 4 eggs
• 1 small zucchini
• 2 pinch(s) cinnamon
• 1 tsp rosemary
• 1 tsp oregano
• some salt and pepper
• 3 tbsp olive oil
• 1 clove(s) garlic
• 50 g cheese, feta or grated cheddar
• some nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Low FODMAP

Boil unpeeled potatoes in salted water for 15-20 minutes. Slice the eggplant, season with salt, and let stand for 20 minutes. Preheat oven to 200 degrees Celsius. Pat the eggplant dry with a paper towel, place on a baking sheet lined with baking paper, and bake in the oven for 10-15 minutes. Drain, peel, and slice the potatoes (you can also use day-old potatoes). Add 2 tablespoons of oil to a pan, fry the peeled, whole garlic clove in it, then remove and discard. This way, the flavor stays in the oil without any unpleasant side effects. Brown the ground beef in hot oil until crumbly, season with salt, pepper, oregano, and cinnamon. Add the tomatoes and remove from the heat. Grease a large baking dish with the remaining oil, line it with the potato slices, and sprinkle with rosemary. Layer the eggplant slices on top. Spread the ground beef on top. Whisk the eggs with the milk, season with a little salt and nutmeg, and pour over the mixture, then sprinkle with the cheese. Bake in the oven until the egg mixture is firm and the cheese is golden.