Eggplant Moussaka
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat
- 3 large eggplant (s)
- 1 lemon (s)
- 2 egg (s)
- 200 g cream or almond milk, almond cream for low carb
- 2 large onions
- 1 nutmeg, as required
- 50 g parmesan, rated
- 2 cans tomato (s), chunky
- 4 bay leaves
- 1 ½ teaspoon fennel seeds, ground or grinded
- parsley
- olive oil
- 3 cloves garlic
- 80 ml red wine and / or broth
Print Recipe
Pin Recipe Instructions
- Cut the eggplant into 0.5 to 1.0 cm thick slices. Make a dressing from olive oil and squeezed lemon juice in a ratio of 2 to 3: 1. Moussaka with eggplants must be pre-cooked, either by frying them in the pan or in the oven.
- Either brush each slice with the dressing, season with salt and pepper to taste and fry individually. The slices should be browned on both sides.
- Or lay out the slices on a baking sheet lined with baking paper or a baking rack, brush with dressing and season with salt and pepper as desired. Bake at a high temperature, about 240 ° C for about 25 minutes, turn after about half the time.
- Method 1 is a little more time-consuming, but the slices taste a little better. Method 2 is faster and easier to prepare. However, if there is too much oil, the aubergines may become mushy.
- Put the cooked aubergine slices aside or put them in a baking dish.
- The minced meat sauce can be created at the same time as baking: Put the onions, fennel seeds and minced meat in the pan and cook at a higher temperature, season with salt and pepper. After 2 to 3 minutes, add the garlic and bay leaves. As soon as the minced meat has turned color, deglaze with broth and / or red wine. Once the liquid has reduced a little, add the canned tomatoes and simmer for at least 10 to 15 minutes. Then add chopped parsley and let it steep again for 5 minutes.
- At the same time, prepare the casserole liquid: To do this, season the milk or cream with eggs, parmesan, nutmeg, salt and pepper as desired and stir. For the paleo / low-carb variant, the cheese can be replaced with another egg if desired.
- Line a baking dish with half of the aubergine slices, then pour half of the tomato and minced meat mixture over it. Repeat the process again and pour the casserole egg mixture over it. You can also add dried oregano as an option. Bake the casserole for 40 minutes at 180 ° C fan oven until the egg mixture has thickened.
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