Greek Masska

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 onions)
  • 2 cloves garlic
  • 4 beefsteak tomato (s)
  • 4 tablespoon olive oil
  • 400 g minced meat, lamb, alternatively mixed beef and pork
  • 1 teaspoon rosemary, chopped
  • liter ⅛ white wine, medium dry
  • 3 tablespoon parsley, chopped
  • 2 small eggplant (s)
  • 50 g butter
  • 4 tablespoon flour
  • 0.5 liter ½ milk
  • 100 g cheese (Kefalotyri-), alternatively mozzarella
  • salt and pepper
  • Lemon thyme
  • Fat, for the shape
Greek Masska
Greek Masska
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Instructions

  1. Finely chop the onions and garlic. Cut out the stems of the tomatoes in a wedge shape. Cut 1 tomato into 1 cm thick slices, finely dice the rest.
  2. Let the garlic and onions in 2 tablespoons of olive oil turn translucent. Add the minced meat, fry. Add the diced tomatoes, rosemary, lemon thyme, salt, pepper and wine to the meat. Cover and simmer for about 30 minutes.
  3. Wash the eggplant and cut diagonally into 1 cm thick slices. Fry these in the remaining olive oil for 1 minute on each side.
  4. Preheat the oven to 200 ° C and grease a baking dish.
  5. Melt the butter in the pan, add the flour and lightly brown. Then gradually add the milk while stirring. Bring to the boil once and season with salt and pepper.
  6. Alternately pour aubergines, minced meat mixture and sauce into the baking dish. Finish with the eggplant and the tomato slices. Grate cheese and sprinkle over it.
  7. Bake at 180 ° C for approx. 30 minutes.
  8. Variant:
  9. The eggplant can also be replaced with a zucchini and potatoes.

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