moussaka

Ingredients for 4 servings:

• 500 g potatoes
• 3 zucchinis
• 2 eggplant(s)
• 500 g minced meat (turkey mince or lean minced beef)
• 250 g tomatoes, peeled, pitted and chopped
• 2 tbsp tomato paste
• salt and pepper
• oregano
• 1 pinch of cinnamon
• 1 garlic clove(s)
• ½ liter skimmed milk
• 40 g butter
• 40 g flour
• 2 egg yolks
• salt and pepper

Instructions

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

low-fat, low-calorie

Boil the potatoes in lightly salted water until tender. Slice the zucchini and eggplant, season with salt and pepper, and bake on baking paper at 200°C for 20-25 minutes. Peel and chop the onions and garlic, and fry them in a little olive oil until translucent. Add the minced meat and fry for 3 minutes, then add the tomatoes, tomato paste, oregano, and cinnamon. Let the sauce simmer gently for 10 minutes, seasoning with salt and pepper. Peel and slice the potatoes. Remove the zucchini and eggplant from the oven. In a lightly greased baking dish, alternate layers of potatoes, eggplant, zucchini, and meat sauce. For the béchamel sauce, melt the butter in a saucepan, add the flour, and sweat, stirring constantly. Pour in the hot milk, stirring constantly, and stir with a whisk for a few minutes. Add the 2 egg yolks and continue stirring. Pour the béchamel sauce over the moussaka and smooth it down. Bake for 35-40 minutes at 200°C and serve with a fresh salad. If you want to cut down on calories, omit the béchamel sauce and sprinkle the casserole with grated low-fat cheese before baking.