Moussaka with potatoes
4 servings
80 minutes
Greek casserole with meat (usually lamb). You can take the recipe as a basis and experiment: sometimes potatoes are replaced with rice, instead of sauce they use yogurt with garlic...
1
Finely chop the onion. Sauté the onion and minced meat (without oil) in a small pot, stirring constantly until browned. Add tomatoes and bay leaf, simmer covered for about 30 minutes.
- Onion: 1 piece
- Ground lamb: 350 g
- Canned tomatoes: 400 g
- Bay leaf: 1 piece
2
Slice the eggplant into rounds, salt it, and let it sit for 20 minutes.
- Eggplant: 1 piece
3
Slice the potatoes thinly and boil them in boiling water for 3 minutes, then add the chopped zucchini and boil for another 2 minutes. Turn on the oven, it should heat up to 200 degrees.
- Potato: 2 pieces
- Zucchini: 1 piece
4
Place the boiled vegetables (potatoes and zucchini) in a colander or on a kitchen towel.
5
Fry the eggplant slices on both sides in a pan with a little vegetable oil.
- Eggplant: 1 piece
- Olive oil: 2 tablespoons
6
Add spices, garlic, and seasonings to the lamb mince. Sauté everything together for 1 minute. Remove the bay leaf from the mixture, then place it in a baking dish.
- Ground lamb: 350 g
- Garlic: 2 cloves
- Cinnamon: pinch
- Bay leaf: 1 piece
7
Layer potatoes, zucchini, and eggplant on top of the lamb.
8
In a small pot, melt the butter, mix with flour, and add milk. Bring to a boil, stirring constantly, until the mixture becomes smooth and thick. Add salt and pepper to taste, and a pinch of nutmeg.
- Margarine: 2 tablespoons
- Wheat flour: 2 tablespoons
- Milk: 1 glass
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: pinch
9
Pour with sauce and sprinkle with breadcrumbs and cheese.
- Breadcrumbs: 4 teaspoons
- Grated Parmesan cheese: 1 tablespoon
10
Place in the oven and bake at 200 degrees. The moussaka is ready after 45 minutes.
