Moussaka À La Costa
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- Heat 2 tablespoon olive oil
- 2 onion (s), finely chopped
- 2 cloves garlic, finely chopped
- 500 g minced meat
- 1 large can (s) tomato (s), peeled
- 150 ml broth
- 0.5 teaspoon ½ oregano, dried
- Salt and pepper to taste
- 250 g auberine (s), thinly sliced
- 250 g potato (s), thinly sliced
- 40 grams flour
- 40 g butter
- 0.5 liter ½ milk
- salt and pepper
- 1 pinch (s) nutmeg and cinnamon
- 60 g cheese, rated hard cheese
- 150 g yourt (skimmed milk yourt)
- 1 egg yolk
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- For the minced meat sauce:
- Heat olive oil in a pan. Sauté the onions and garlic cloves (finely chopped) until they are lightly browned.
- Fry the minced meat in it until crumbly. The peeled tomatoes, the broth and 1/2 teaspoon. Add oregano and let everything simmer for 15 minutes. Season to taste with salt and pepper.
- Cut the aubergines and potatoes into slices, blanch for 2 minutes and drain. Drain the butter and sweat the flour in it, gradually deglaze with the milk and bring to the boil while stirring. Grease a mold and line it with half of the aubergines, potatoes and 30 g of grated hard cheese, pour the minced sauce over it, finish with aubergines, potatoes and cheese. Stir low-fat yoghurt, egg yolk and a pinch of nutmeg and cinnamon each into the white sauce and spread over the casserole. Scatter the rest of the cheese on top.
- Bake in the oven for about 50 minutes at 200 degrees.
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