Potato and eggplant moussaka

Ingredients for 4 servings:

• 1 m.-large eggplant(s)
• 500 g potatoes, cooked
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 100 ml red wine
• 300 ml tomato(s) from the can
• 2 tbsp tomato paste
• 1 tbsp parsley, dried
• ½ tbsp cinnamon powder
• ¼ tbsp caraway seeds
• ¼ tbsp all-spice
• 1 pinch(s) salt and pepper, black
• 600 ml chickpeas from the can
• 250 g butter
• 100 g flour
• 250 ml milk
• 50 g Parmesan, grated
• 4 tsp oil
• 3 egg yolks
• 1 tbsp nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Goes well with Easter lamb. Served with salad as a main course.

Wash the eggplant, dry it, and halve it. Remove the ends and cut into 2 cm thick slices. Place it on a baking sheet and brush with oil. Season with salt and pepper. Place it under the broiler in the oven and grill for 5 minutes. Then turn the slices over, brush with oil, and brown the other side. Let it cool on paper towels. Peel the potatoes, cut them into thick slices, and set them aside. Heat the oil in a saucepan. Heat the chopped onion and crushed garlic (about 6 minutes), pour in the red wine, and reduce by half. Then add the tomatoes, tomato paste, spices (including parsley), and the crushed chickpeas and simmer for 15 minutes. Stir occasionally. While the chickpea and tomato mixture is simmering, prepare a béchamel sauce. Melt the butter in a saucepan over medium heat, add the flour, and stir for about 1 minute. Then add the warmed milk, stirring constantly, and let the mixture simmer for 10 minutes. Whisk the 3 egg yolks and mix them with 250 ml of the hot chickpea and tomato mixture in a small bowl. Then add them to the chickpea and tomato mixture and stir for 3-5 minutes until the sauce is creamy. Then add the nutmeg and Parmesan cheese. Layer everything in a deep, large casserole dish or 4 small casserole dishes. First, a layer of eggplant, a layer of tomatoes and chickpeas, a layer of eggplant, a layer of chickpeas, and a layer of potatoes. Finally, pour over the béchamel sauce. Bake in the oven at 180°C for about 30 minutes, until the béchamel sauce is golden brown. Can be served with a salad (e.g., tomatoes, cucumbers, and onions) as a main course, or as a side dish to meat. Also good for the buffet.