Sweet-potato-moussaka

Preheat the oven to 180ºC.

Boil the slices of sweet potato for about 8 minutes and drain.

Heat 2 tablespoons of olive oil in a frying pan and fry the onion and garlic. Add the mince, cinnamon, nutmeg and oregano and cook for about 5 minutes. Add the tomato cubes and continue to heat. Season with salt and pepper.

Brush the eggplant slices with the rest of the olive oil. Heat a grill pan on medium height and grill the aubergine in it until grill stripes appear.

Mix the ricotta with the old cheese and season with salt and pepper.

Divide some slices of sweet potato over the bottom of the oven dish. Then add a layer of the minced meat mixture and place a few slices of grilled eggplant on top. Divide a layer of sweet potatoes, minced meat and aubergine. Repeat until everything is exhausted.

Divide the ricotta mixture as the last layer and bake the moussaka in the oven for about 30 minutes until tender and golden brown.