moussaka

Ingredients for 4 servings:

• 400 g potatoes
• 200 ml chicken broth
• 500 g minced meat, mixed
• 2 eggplant(s)
• 2 zucchinis
• 200 g sheep’s cheese
• 150 g grated cheese (e.g. Emmental)
• 1 clove(s) garlic
• 3 tbsp tomato paste
• ½ tsp oregano
• 5 tbsp olive oil, for frying
• Salt
• pepper, black
• 50 ml water

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

without egg

Preheat the oven to 180 degrees Celsius (convection oven). Peel the potatoes and slice them thinly. Arrange them in a wide casserole dish or roasting pan, pour over the broth, and place in the oven for 45 minutes. Brown the minced meat in a pan with 2 tablespoons of oil. Peel and chop the garlic, and add it. Season with salt and pepper, then stir in the tomato paste and sauté for another 2 minutes. Deglaze with 50 ml of water, simmer for 15 minutes, then season with oregano and more salt. Set aside. Wash the eggplant and zucchini, slice them, and fry them in a pan with 3 tablespoons of oil. Season with salt and pepper. The eggplant slices should be placed next to each other in the pan, not on top of each other, to ensure even browning. Drain the fat, set the vegetables aside, and then crumble the feta cheese. Remove the dish with the potatoes from the oven and place a thin layer of minced meat on top. Sprinkle with half of the feta cheese and then arrange a layer of zucchini on top. Layer the minced meat and feta cheese again, then the eggplant. Sprinkle with grated cheese and bake in the oven at 180 degrees Celsius for 30 minutes.