portions
6
preparation time
60 Minutes
cooking/baking time
30 Minutes
A vegetable and minced meat casserole in Greek and Turkish cuisine is known as moussaka. This recipe with Greek hard cheese is particularly hearty and, thanks to the eggplants, has lots of potassium as well as vitamin B and vitamin C.
In addition, you can easily prepare the dish in the Petromax loaf pan K8 and Fire Skillet FP30.
Ingredients
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250 g minced meat, mixed
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250 g minced lamb
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1 kg potatoes
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2 eggplants
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400 g tomatoes, peeled
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1 onion
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3 garlic cloves, fresh
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1 tsp oregano
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½ tsp cumin
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1 tsp sea salt
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1 tsp pepper
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¼ tsp cinnamon
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2-3 leaves mint, fresh
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a little olive oil
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400 ml milk, 3.5%
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100 g kefalotyri (Greek hard cheese)
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60 g butter
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50 g flour
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1 egg
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nutmeg
For the béchamel sauce:
preparation
To start, remove the stalk from the eggplants and cut lengthwise into slices about 5 mm thick. Place them on kitchen paper, sprinkle with salt and leave for about 10 minutes so that they lose any excess water. Then pat dry well.
In the meantime, peel the potatoes, cut into thin slices and pre-cook for about 10 minutes. Then rinse with cold water to stop the cooking process and wash off the starch.
Now finely dice the onion and garlic, chop the mint and grate the cheese.
Now brush the slices of eggplant with a little olive oil and fry briefly in a frying pan to develop a light roasted aroma. Then put to one side.
Fry all the mince in the cast-iron pan with a little olive oil. Add the onions, garlic and spices, toss briefly and then deglaze with the tomatoes. Simmer over a low heat for 10 minutes.
In the meantime, for the béchamel sauce, melt the butter in a pan and stir in the flour. When the flour is golden, pour in half of the milk and stir until a slightly creamy consistency is achieved. Then add the rest of the milk and continue stirring until the sauce is nice and creamy and remove from the heat. Now stir in the grated cheese and season with pepper, salt and nutmeg. Finally, whisk the egg and stir into the warm sauce.
Now layer the potatoes, eggplants, chopped tomato mixture and finally the béchamel sauce in the loaf tin. Bake the moussaka at 200°C for about 30 minutes until the surface is golden brown.
