Aubergine moussaka
Seasonal fruit & vegetables in September🍎🍇🫑🌽
You still have no idea what you can prepare with the fruit and vegetables that are growing here now? Then we have the perfect recipe idea for you! We all don't want to hear it, but with the start of September, it's slowly getting colder. On the plus side, we can start cooking delicious and hearty dishes again! Aubergines are still in season and what could be better than a great aubergine moussaka?
So simple and delicious!
Ingredients
500 g minced beef or lamb
1 kg potatoes
2 aubergines
1 onion
2 garlic cloves
4 tbsp olive oil
3 large tomatoes
1 tin of chunky tomatoes
3-4 stalks of oregano
1 level teaspoon of cinnamon
2 tbsp GOLDSTEIG butter
2 tbsp flour
400 ml milk
pinch of nutmeg
2 eggs
50 g Parmesan
50 g grated GOLDSTEIG mozzarella
salt and pepper
Preparation
Wash the potatoes and cook in boiling water for approx. 15 minutes. Wash the aubergine and cut into slices approx. 1 cm thick. Place on kitchen paper, season lightly with salt and leave to stand for approx. 15 minutes. Peel and finely dice the onion and garlic cloves. Dab the aubergine slices with kitchen paper. Heat 3 tbsp of oil in a pan and fry the aubergines in batches, turning until golden brown. Season with pepper. Drain on kitchen paper. Drain the potatoes, rinse, peel and cut into slices approx. 0.5 cm thick. Wash the tomatoes and cut into evenly thick slices.
Heat 1 tbsp oil in a pan and fry the mince in it. Fry the onion and garlic briefly and season with salt and pepper. Wash the oregano, shake dry, chop and add. Stir in the chopped tomatoes, bring everything to the boil and simmer for approx. 5 minutes. Flavour with salt, pepper and cinnamon. For the béchamel sauce, melt the GOLDSTEIG butter and sauté the flour in it. Stir in the milk, bring to the boil and simmer for approx. 5 minutes. Season with salt, pepper and nutmeg, remove from the heat and whisk the eggs. Stir 4 tbsp of the sauce into the eggs, then stir everything into the remaining sauce. Grease a casserole dish, then alternate layers of potatoes, mince, aubergines and tomato slices. Pour over the béchamel sauce and top with the grated GOLDSTEIG mozzarella cheese. Bake in a preheated oven at 200 °C O/U or fan oven: 175 °C for approx. 40 minutes until golden brown and enjoy 😋
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Recommendation:
Be sure to try our GOLDSTEIG grated mozzarella with it 🤍.
Find out more at:
https://www.goldsteig.de/so/kaesesorten/mozzarella-gerieben
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