The best moussaka

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 2 eggplant(s)
• 2 zucchinis
• 2 carrots
• 2 onions
• 1 can of tomatoes, peeled
• 3 cloves garlic
• ½ tsp cumin
• 1 tsp paprika powder, mild
• 2 tbsp vegetable broth powder
• Salt
• Pepper, dark
• 1 pinch(s) nutmeg, freshly grated
• 250g mozzarella
• 500 g low-fat curd cheese
• 1 tbsp oregano
• 3 eggs
• olive oil
• 150 ml milk

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

easy preparation

Cut the eggplant and zucchini into slices about 0.5 cm thick, sprinkle with salt, and let them drain for about 20-30 minutes. Meanwhile, fry the minced meat in olive oil until crumbly. Then add the finely chopped carrots, onions, and garlic and fry for about 2 minutes. Then add the cumin, paprika, 1 tablespoon of vegetable stock, oregano, and pepper and mix everything well. Sauté with the lid closed for about 2 minutes. Then add the peeled tomatoes and their juice and break them up in the pan using a kitchen utensil. Sauté for another 3-4 minutes. Set the pan aside with the lid closed and let the spices absorb the seasoning. Now preheat the oven to 180°C (convection oven: about 160-170°C). Fry the eggplant and zucchini in batches in a pan without oil. Lightly brush the slices with olive oil. Turn the slices over and then drain on kitchen paper. In a bowl, whisk together the 3 eggs, 1 tbsp vegetable stock, 150 ml milk, and 500 g quark until lump-free. In a deep roasting pan, cover the bottom with half of the eggplant and zucchini. Then spread the minced meat, diced mozzarella slices, and about 2/3 of the egg, quark, and milk mixture over the top. Season with nutmeg and pepper. Repeat this process with another layer and place the roasting pan in the oven for 45 minutes. Let cool for 5 minutes after baking. Slice, serve, and enjoy.