Moussaka with potatoes

Ingredients for 12 servings:

• 1,500 g potatoes
• 1 tbsp oil
• Salt
• Pepper from the mill
• 1 tsp rosemary
• 500 g onion(s)
• 1,500 g minced meat
• 2 tsp thyme
• Cayenne pepper
• 1,000 g tomatoes
• 500 g eggplant(s)
• 12 eggs
• ½ liter of milk

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Peel, wash, and thinly slice the potatoes. Grease the oven tray with oil and arrange the potato slices on it. Season with salt, pepper, and rosemary. Bake for 25 minutes at 200°C, Gas Mark 3. Peel and dice the onions. Brown the minced meat in a pan without fat until crumbly, add the onions, and sauté until translucent. Season the minced meat mixture with salt, pepper, thyme, and cayenne pepper. Score the tomatoes crosswise, place them in boiling water, rinse with cold water, and peel. Halve and deseed the tomatoes. Trim, wash, and slice the eggplants. Place the minced meat mixture on top of the pre-cooked potatoes. Arrange the tomatoes and eggplant on top. Whisk the eggs with the milk, season with salt and pepper, and pour over the moussaka. Return the dish to the oven and cook for 45 minutes.