Greek Moussaka

Name: Greek Moussaka
Total time: 95 min
Yield: 4
Ingredients: 6 tablespoon olive oil; 1 onion; 3 toes garlic; 80 gram flour; 500 gram minced beef; 800 gram tomato cubes; 2 teaspoon nutmeg; 15 teaspoon cinnamon; 2 eggplant; 50 gram butter; 500 ml milk; 3 tablespoon fresh thyme; 1 egg; 450 gram potato slice

Ingredients

Directions

Cut the onion into cubes and garlic cloves.
Heat a frying pan over high heat and in a third of the oil, fry the onion, garlic, 20 grams of flour and the extra low-fat minced meat for 5 minutes.
Then add the tomato cubes from cans, nutmeg and cinnamon.
Lower the heat and let the sauce simmer gently for at least 30 minutes, without lid.
Season with salt and possibly some cinnamon and nutmeg.
Preheat the oven to 220 ° C.
Cut the aubergine lengthwise into slices of about 1 cm and sprinkle with salt.
Grease a baking tin with a third of the oil and spread the aubergine slices over it; they can not overlap.
Bake for about 15 minutes in the oven until they start to color lightly.
Let the butter melt in a saucepan and add three fourth flour.
Leave on low heat and stir for 5 to 8 minutes without stirring.
Add the milk four times, stir well and let it get hot again.
Let the sauce simmer for at least 5 minutes on low heat, season with salt and thyme.
Let the bechamel sauce cool down and then stir in the egg.
Turn the oven back to 180 ° C.
Grease an oven dish with the rest of the olive oil.
Divide half of the aubergine over the bottom and lay half of the minced meat sauce.
Place the pre-cooked potatoes and the remaining aubergine and the remaining minced meat sauce.
Spread the béchamel sauce over it and fry until golden brown in about 45 to 50 minutes.