Swabian moussaka

Ingredients for 2 servings:

• 200 g flour
• 3 m.-sized eggs
• 125 ml water for the dough
• 125 ml milk for the dough
• 1 pinch of salt
• 200 g minced beef
• 100 g mushrooms or other mushrooms, sliced
• 1 eggplant(s), diced
• 125 ml white wine
• 125 ml milk
• 1 large onion(s), chopped
• 4 garlic cloves, chopped
• 1 bunch fresh basil, chopped
• 1 bunch of herbs de Provence, chopped
• 1 pack of grated cheese
• Paprika powder
• Nutmeg, grated
• chili powder
• Sea salt
• Coriander, ground
• Ginger powder
• curry powder
• possibly flour to thicken

Instructions

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

Mix the flour with the eggs, a little salt, and the water-milk mixture to form a dough. Chop the fresh basil and add it to the dough. Using a spaetzle slicer or spaetzle board, grate or scrape the basil spaetzle into a pot of boiling water. Then transfer it to a casserole dish. The consistency of my dough is rather thick. Brown the ground beef in a pan. Briefly fry the chopped onion, mushrooms, and eggplant. Prepare a seasoning mix from nutmeg, chili, sea salt, coriander, ginger, paprika, curry, two cloves of garlic, and fresh herbs de Provence and add it to the meat and vegetables. After everything has been briefly fried, I deglaze with 1/8 l white wine and 1/8 l milk and let it thicken, using a little roux if necessary. Once the meat, mushrooms, and eggplant have thickened, I add them to the casserole dish with the spaetzle. Now I add the remaining chopped garlic and mix everything thoroughly with a wooden spoon. Then cover with grated cheese and sprinkle with a little of the herbs de Provence. Place in the preheated oven (220°C). After about 10 minutes, the Swabian moussaka is ready, when the melted cheese is golden brown.