Summary

Ingredients

• 1 kg aubergine (s)
• 3 beefsteak tomato (s) (600 g)
• 3 shallot (s)
• 3 cloves garlic
• 1 tablespoon olive oil
• 500 g minced meat, mixed (e.. pork / beef or pork / lamb)
• 3 tablespoon wine, red, dry
• 300 g potato (s), (mainly waxy)
• 1 bunch parsley, smooth
• 3 tablespoon tomato paste
• 1 teaspoon oregano, dried
• 0.5 teaspoon ½ cinnamon, ground
• salt and pepper
• 1 pinch (s) sugar
• 1 lemon (s), (juice and zest)
• 50 g butter
• 1 tablespoon, leveled flour
• 0.5 liter ½ milk
• 100 g sheep cheese, Greek
• Cayenne pepper
• Paprika powder, noble sweeter
• nutmeg

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Instructions

1. Cut the eggplant lengthways into 1 cm thick strips and layer them in a bowl. Sprinkle each layer with a little salt (approx. 3 teaspoons in total). Let the juice steep for 1/2 hour. In the meantime, score the tomatoes crosswise and pour boiling water over them in a bowl. When the peel bursts, drain the water and peel, quarter and roughly dice the tomatoes. Dice shallots, chop garlic. Heat the oil in a saucepan, sauté the shallots and garlic, then add the minced meat and fry until it is crumbly but not really brown. Add the red wine and diced tomatoes and simmer until the liquid has almost evaporated. Peel and wash the potatoes and cut into thin slices. Rinse eggplant slices under running water, spread out on several layers of kitchen paper and pat dry. Line two baking sheets with parchment paper and spread the aubergine and potato slices on them, brush with oil. Slide under the preheated oven grill on the middle rail and grill for 8 minutes. Finely chop the parsley, stir into the minced meat with the tomato paste. Mix in the oregano and cinnamon. Season to taste with salt, pepper, a little cayenne pepper, paprika powder and sugar. Let it steep for a few more minutes over low heat. Line the bottom of a larger lasagne dish with a layer of eggplant, season with salt and drizzle with lemon juice. Spread all of the minced meat on top. Layer in the rest of the aubergines. Cover with potato slices. Sprinkle with salt and drizzle with lemon juice. Prepare the bechamel sauce: melt the butter in a saucepan, sweat the flour in it until light yellow, pour in the milk and bring to the boil. Simmer for 10 minutes in an open saucepan over low heat, until a thick, but by no means pudding-like consistency is reached. Then cut the sheep`s cheese into small cubes and stir in. Puree the sauce with the hand blender. Season to taste with salt, pepper, nutmeg, a little lemon juice and a little lemon zest. Pour the sauce over the potato layer. Bake the moussaka on the middle rack in the oven preheated to 180 ° C for 45 minutes until the surface is golden brown.