moussaka

Ingredients for 6 servings:

• ½ kg minced meat, mixed
• 2 m.-large eggplant(s) (aubergine)
• 8 m.-sized potatoes
• 1 can of tomatoes, peeled, with juice
• ½ shallot(s), diced
• 1 garlic clove(s), chopped
• 2 tbsp tomato paste
• some vinegar (sherry vinegar)
• 1 tbsp cumin
• ¼ tsp cinnamon
• 2 tbsp parsley
• 1 tbsp oregano
• 90 g butter
• 90 g flour
• 600 ml milk
• 75 g Parmesan
• 3 eggs
• salt and pepper
• 1 tbsp flour
• nutmeg
• Sugar
• Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Typically Greek with a delicious cinnamon aroma

Slice the eggplants (aubergines), season with salt on both sides, and let them stand in water for about 15 minutes. Meanwhile, peel the potatoes, slice them, and cook in salted water, barely covered, for about 15 minutes. Pat the water off the eggplants with kitchen paper, then fry them on both sides in a little olive oil. Brown the minced meat in a pan with the shallot and garlic. Stir in the tomato paste and deglaze with the sherry vinegar. Add the tomatoes and their juices and roughly chop them with a fork. Add the spices and let them reduce for a few minutes. Season to taste with salt, pepper, and sugar, and adjust the seasoning if necessary. Remove from the heat, stir in 1 tablespoon of flour, and then quickly beat in 1 egg. For the béchamel sauce, melt the butter in a saucepan, sweat 90g of flour, and add the milk, stirring constantly. Bring to a boil. Season with salt, pepper, and nutmeg, then stir in the Parmesan cheese. Just before serving, quickly stir in the remaining 2 eggs. In a greased baking dish, first place a layer of eggplant slices. Then add the meat sauce. Cover with potatoes, drizzle with a little béchamel sauce, and finish with eggplant as the final layer. Pour over the remaining béchamel sauce and bake in a preheated oven at 200°C (convection oven) for about 40 minutes. A Greek red wine goes perfectly with this dish.