Summary

Ingredients

• 4 tomato (s)
• 175 g rice
• Water (salt water)
• 1 large eggplant (s)
• 200 g tomato (s), passed
• 1 shot red wine
• 5 egg whites
• 5 egg yolks
• 150 g cheese (Gouda)
• liter ⅛ milk
• some olive oil
• 3 onion (s)
• oregano
• nutmeg
• salt and pepper
• thyme
• Fat for the shape

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Instructions

1. Peel and chop the onions, sauté in a large pan with olive oil until translucent. Cook the rice in salted water according to the instructions, drain and set aside. Wash the aubergine, cut into cubes and fry with the onions.
2. Wash the tomatoes, cut them into small pieces and also add them to the pan, as soon as the aubergines are no longer too firm, briefly heat them in the pan and then add the rice.
3. Pour the tomatoes and a dash of red wine over the vegetables, stir well and season generously (season to taste) with oregano, salt, pepper and a little nutmeg and a little thyme. Stir everything, heat again and after about 5 minutes put in a greased casserole dish.
4. For the egg foam, grate the Gouda cheese and whisk the egg yolks with the grated cheese and milk. Beat the egg whites until stiff and fold carefully into the mixture, then spread the mixture over the moussaka.
5. Bake at 200 ° C for about 35 - 40 minutes until the egg foam is nice and brown and the moussaka is no longer too runny.