Greek moussaka

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 20 minutes. Wash aubergines, grate dry and cut into slices. Place on kitchen paper and sprinkle with salt. Leave to stand for about 15 minutes.

2. 2

   Peel and finely dice onion and garlic.

3. 3

   Dab aubergines. Heat 3 tablespoons of oil in a frying pan. Fry the aubergine slices in the oil in portions, turning them golden brown. Season with pepper. Drain on kitchen paper. Drain the potatoes, rinse with cold water and peel.

4. 4

   Cut the potatoes into slices. Wash, clean and slice the tomatoes.

5. 5

   Heat 1 tablespoon of oil in a frying pan. Fry the minced meat crumbs in it while turning. Fry onion and garlic briefly. Season with salt and pepper. Wash oregano, shake dry, chop and add.

6. 6

   Add the chopped tomatoes, bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and cinnamon.

7. 7

   Melt the fat and lightly sweat the flour in it. Stir in milk, 1/4 litre water and stock, bring to the boil and simmer for about 5 minutes. Season with salt and pepper, remove from heat. Whisk eggs. Stir in 4 tbsp. of sauce, stir everything into the sauce.

8. 8

   Put the minced meat in the casserole dish (21 x 31 cm). Layer potatoes, eggplant and tomatoes on top of the minced meat like roof tiles. Pour sauce over it and grate cheese directly over it. In the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see

9. 9

   manufacturer) bake for about 40 minutes until golden brown