Table of Contents
Table of Contents
Recipe
#- For 6 people
- Preparation 45 minutes
- Cooking time 40 minutes
- Cooking temperature 355°C
- Rest time 1 hour
Ingredients
#- 3 eggplants
- olive oil
- 2 onions
- 600 g ground lamb
- 4 tablespoons of tomato paste
- 1 pinch of marjoram
- 1 pinch of powdered cinnamon
- 3 tablespoons parmesan cheese
- 3 potatoes
- salt
- pepper
Preparation
#- Rinse the aubergines and cut them into slices.
- Sprinkle with salt and leave to drain for an hour.
- wash the aubergines and fire them in a frying pan with olive oil, browning them on both sides.
- Drain on absorbent paper.
- Cut the onions into small pieces.
- Fry them in 4 tablespoons of olive oil.
- Add the meat and leave to cook, stirring from time to time.
- Pour the chopped garlic, tomato paste, spices and seasoning over the meat.
- In a casserole dish, place the meat, then a layer of eggplant and potatoes.
- Sprinkle with cheese.
- Make a béchamel sauce.
- Pour it in the preparation.
- Bake at 355°C for 40 minutes.
- Now you can enjoy your delicious hot moussaka.
