Vegetarian Moussaka

Ingredients for 4 servings:

• 4 tomatoes
• 175 g rice
• Water (salt water)
• 1 large eggplant(s)
• 200 g tomatoes, pureed
• 1 shot of red wine
• 5 egg whites
• 5 egg yolks
• 150 g cheese (Gouda)
• ⅛ liter milk
• some olive oil
• 3 onions
• oregano
• nutmeg
• salt and pepper
• Thyme
• Fat for the mold

Instructions

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

vegetarian – variant with rice instead of potatoes

Peel and chop the onions and sauté them in a large pan with olive oil until translucent. Cook the rice in salted water according to the instructions, drain and set aside. Wash the eggplant, cut into cubes and fry with the onions. Wash and chop the tomatoes and add them to the pan. As soon as the eggplants are no longer too firm, heat them briefly in the pan and then add the rice. Pour the passata and a splash of red wine over the vegetables, stir well and season generously (taste and adjust seasoning occasionally) with oregano, salt, pepper, a little nutmeg and a little thyme. Stir everything, heat again and after about 5 minutes pour into a greased baking dish. For the egg foam, grate the Gouda and whisk the egg yolks with the grated cheese and milk. Beat the egg whites until stiff peaks and carefully fold them into the mixture, then spread the mixture over the moussaka. Bake at 200 °C for about 35 – 40 minutes, until the egg foam is nicely brown and the moussaka is no longer too runny.