Summary

Ingredients

• 1 kg aubergine (s)
• 6 tablespoon olive oil, extra virgin
• 2 large onions
• 3 clove (s) garlic
• 750 g minced meat (beef)
• some olive oil, for frying
• 2 cans tomato (s) (pizza tomatoes)
• 1 teaspoon oregano, grated
• 1 teaspoon cinnamon
• Salt and pepper, from the mill
• 250 g ricotta
• 150 g sheep cheese, Greek
• 3 egg (s)

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Instructions

1. Wash the aubergines and cut into cubes about 2 cm in size. Mix the aubergine cubes with the olive oil in a large bowl, season with salt and pepper.
2. Preheat the oven to 200 ° C. Spread the aubergine cubes out on a baking sheet and bake in the oven for about 20 minutes until they are cooked through. In the meantime, finely dice the onions and garlic and sauté them in the olive oil in a large, deep pan. Add the minced meat and fry until crumbly. Add the tomatoes to the mince and let it simmer for about 10 minutes, then season with salt, pepper, oregano and cinnamon.
3. Mix in the aubergines and pour the minced vegetable mixture into an ovenproof baking dish.
4. Puree the ricotta with the sheep`s cheese and eggs, season with salt and pepper and spread on the minced meat. Put the moussaka in the oven and bake for about 15-20 minutes.
5. There is also white bread and a salad with olive oil dressing.
6. TIP: The moussaka tastes even more delicious with minced lamb!