Aubergine moussaka
Serves 6
Ingredients
1250 g aubergines
50 ml olive oil
1 onion, diced
30 g butter
750 g Minced meat
125 ml water
1 tin of tomatoes (drained weight 480 g)
2 tbsp parsley, chopped
Salt
Pepper
3 tbsp breadcrumbs
2 eggs
500 ml Béchamel sauce (ready made)
Topping
100 g grated Cheddar cheese
Method
Cut the aubergines into 1 cm thick
slices, sprinkle with salt and leave for
20 minutes to draw out the liquid.
Sauté the onion in the butter. Add the
mince and brown whilst stirring. Drain
the tomatoes, chop roughly and add to
the meat along with the parsley and the
water. Season liberally with salt and
pepper, and simmer for about
15 minutes. Fold in the breadcrumbs.
Rinse the aubergines under cold water,
pat dry and fry in olive oil until golden.
Arrange half of the aubergines in the
bottom of an oven-proof dish
(32 x 22 cm) and then add the meat
mixture. Add the rest of the aubergines.
Lightly whisk the eggs, then fold into
the Béchamel sauce with about 2/3 of
the cheese. Spread the sauce over the
aubergines, and sprinkle with the rest
of the cheese. Bake in the oven
uncovered until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Bakes & Gratins \ Moussaka
Shelf level See display
Programme
duration
approx. 46 approx.
45
Alternative settings
H 6x0x H 6x6x H 6x9x
Oven function U
Temperature 170–190
Heating-up phase Rapid Normal
Shelf level 2 1
Duration 45–55
Savoury snacks
105
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