My quick moussaka for two

Ingredients for 2 servings:

• 3 m.-sized jacket potatoes, peeled, sliced
• 250 g minced meat, mixed
• 2 tbsp rapeseed oil
• 1 eggplant(s), sliced
• 1 large onion(s), diced
• 1 garlic clove(s), chopped
• 1 cup crème fraîche with herbs
• 1 bag of Emmental cheese, grated, 200 g
• 2 tbsp tomato paste
• 100 ml vegetable stock
• 1 tbsp soy sauce
• 1 bay leaf
• 1 tsp sweet paprika powder
• 1 tsp cumin powder
• ½ tsp curry powder
• ½ tsp chili powder
• 1 tsp gyro seasoning
• ½ tsp cinnamon powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Salt the eggplant slices and fry them in batches in hot oil, then remove from the pan. Sauté the diced onion and garlic in the frying fat until translucent. Add the minced meat and fry until crumbly. Add the tomato paste and soy sauce and sauté for about 5 minutes. Add the stock and seasonings, cover, and sauté for about 10 minutes. In a small casserole dish, first arrange the eggplant slices. Place the potato slices on top. Spread half of the crème fraîche on top, then half of the minced meat sauce. Repeat until all is used up, finishing with the minced meat sauce. Sprinkle with cheese and bake in an oven preheated to 170°C (top/bottom heat) for about 20 minutes. This is a quick variation and not an original recipe, but it tastes very good nonetheless.