Moussaka à la Costa

Ingredients for 4 servings:

• 2 tbsp olive oil, heat
• 2 onions, finely chopped
• 2 cloves garlic, finely chopped
• 500 g minced meat
• 1 large can of tomatoes, peeled
• 150 ml broth
• ½ tsp oregano, dried
• Salt and pepper to taste
• 250 g eggplant(s), thinly sliced
• 250 g potatoes, cut into thin slices
• 40 g flour
• 40 g butter
• ½ liter of milk
• salt and pepper
• 1 pinch(s) nutmeg and cinnamon
• 60 g cheese, grated hard cheese
• 150 g yogurt (skimmed milk yogurt)
• 1 egg yolk
• Fat, for the shape

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the meat sauce: Heat olive oil in a pan. Sauté the finely chopped onions and garlic cloves until lightly browned. Brown the meat until crumbly. Add the peeled tomatoes, stock, and 1/2 tsp. dried oregano, and simmer for 15 minutes. Season with salt and pepper. Slice the eggplant and potatoes, blanch for 2 minutes, and drain. Melt the butter and sauté the flour in it, gradually deglaze with the milk, and bring to a boil while stirring. Grease a dish and line it with half of the eggplant, potatoes, and 30g of grated hard cheese. Pour the meat sauce over it, finishing with the eggplant, potatoes, and cheese. Stir the low-fat yogurt, egg yolk, and a pinch each of nutmeg and cinnamon into the white sauce and pour over the casserole. Sprinkle the remaining cheese on top. Bake in the oven at 200 degrees Celsius for about 50 minutes.