Moussaka with lemon yoghurt

Name: moussaka with lemon yoghurt
Cook time: 35 min
Total time: 75 min
Yield: 4
Cuisine: Greek
Ingredients: 2 aubergines in slices of 1 cm; 500 g lamb and / or ground beef; 1 great onion finely shredded; 2 toes garlic finely chopped; 2 el fresh fresh mint finely chopped; 300 g potatoes solid, in thin slices; 3 el olive oil; 500 ml Greek yoghurt; 2 el lemon juice; 3 Eggs

A nice Greek recipe. The main course contains the following ingredients: meat, aubergines (in slices of 1 cm), lamb and / or minced beef, onion (finely chopped), garlic (finely chopped), fresh mint (finely chopped), potatoes (solid, thin slices), olive oil, Greek yogurt, lemon juice and eggs.

Ingredients

Kitchen Stuff

baking dish capacity approx. 2 liters, greased

Directions

Sprinkle the eggplant slices with salt and leave them for 15 minutes. In the meantime, fry the minced meat without extra fat in a frying pan. Scoop the onion and garlic through and fry everything until the light starts to color. Put in the fresh mint and season with salt and pepper.
Boil the potato slices in plenty of water with salt in 4 minutes until al dente. Rinse them in a sieve under cold running water.
Dab the slices of eggplant dry with kitchen paper and brush them with olive oil. Heat a frying pan with non-stick coating without oil and toast the aubergine slices in approx. 5 minutes until light brown on both sides.
Spread half of the potato slices in the baking dish. Put half of the minced meat on it. Place half of the aubergine slices on the minced meat. Repeat this sequence again.
In a bowl, beat the yogurt with the eggs, the lemon juice and salt and pepper to taste. Pour the yogurt mixture over the moussaka.
Preheat the oven to 175 ° C. Place the dish on the grid in the middle of the oven and let the moussaka be cooked in approx. 40 min. And golden brown.