'moussaka' tarts

Name: 'moussaka' tarts
Total time: 65 min
Yield: 4
Ingredients: 2 large eggplants; 3 tablespoon olive oil; 300 gram minced beef; 2 big ripe tomatoes; 2 toes garlic; 2 tablespoon oregano; 100 gram hüttenkäse; 50 gram freshly pulled percorino

Ingredients

Directions

Additional requirements: 4 small, low oven dishes.
Grease the oven dishes.
Finely chop the garlic and the oregano.
Cut the aubergines into round slices of two centimeters thick.
Keep four large slices separate for each person and chop the rest of the slices.
Sprinkle the large slices of eggplant in a colander with a little salt and leave to stand for twenty to thirty minutes.
In the meantime, heat a third of the olive oil in a frying pan and fry the mince in a stirringly friable and crispy brown.
Cut each tomato crosswise into four slices of one cm thick.
Cut the rest of the tomato into small pieces.
Spoon the garlic, finely chopped aubergine, sliced tomato and oregano with some salt and freshly ground black pepper through the mince.
Heat everything on a medium-high heat in ten to fifteen minutes to a thick, loose sauce.
In a bowl, stir together the cottage cheese and pecorino and some pepper.
Rinse the aubergines under cold running water, pat dry the slices with kitchen paper.
Brush the slices with olive oil and fry them in a hot grill pan for four to six minutes until they have brown stripes.
They do not have to be completely soft.
Preheat the oven to 200 ° C.
Place a slice of eggplant in each oven dish.
Put a slice of tomato on it and distribute half of the minced meat mixture to a nice layer.
Put another slice of eggplant with a slice of tomato and a layer of minced meat.
Cover with the last slices.
aubergine, press everything carefully and scoop the hüttenkäs mixture.
Slide the dishes into a ridge in the middle of the oven and fry the tarts in 25 minutes until golden brown and done.