Moussaka with Lamb Mince
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Per portion
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For 1 portion
- Eggplant1 Stk
- Potatoes waxy100 g
- Lamb minceOr: Beef mince100 g
- Onions1 Stk
- Garlic cloves1 Stk
- Tomatoes 65 g pureedOr: Pureed tomatoesas needed
- Red wine20 ml
- Cinnamon stick 0.25 tsp groundas needed
- Butter15 g
- Wheat flour15 g
- Milk120 ml
- Eggs1 Stk
- Parmesan 15 g gratedas needed
- Olive oil20 ml
- Iodized salt1 tsp
Step by step
- 1
Slice eggplant and potatoes, salt and let rest 30 min, pat dry.
- 2
Brown in olive oil in batches until golden, drain.
- 3
Chop onions and garlic, sauté in olive oil.
- 4
Add mince and brown crumbly.
- 5
Add tomatoes, wine, cinnamon, salt and pepper, simmer 20 minutes.
- 6
Béchamel: melt butter, stir in flour, pour in milk, simmer 5 minutes.
- 7
Season with parmesan, eggs (carefully stir in) and nutmeg.
- 8
Line baking dish with potatoes, then eggplant, then mince, then béchamel.
- 9
Bake at 180°C 50 minutes until golden brown.
- 10
Rest 10 minutes before slicing.
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