Eggplant and potato moussaka
This moussaka dish with eggplants and potatoes will delight your family and friends.
1. Wash the eggplants, cut into slices. Disgorge them in a colander with salt for 2 hours.
2. Wash the potatoes. Bake for 25 minutes in salted boiling water. Drain and let cool. Peel and chop the onion. Peel and crush the garlic.
3. Rinse the eggplants and dry with paper towels. Brown on both sides, in small batches, in large skillet with olive oil. Drain on paper towels.
4. Fry the onion and garlic in the same pan. Add the lamb and let brown. Sprinkle with coriander and parsley. Salt and pepper. Stir in the tomato paste and half a glass of water. Continue cooking for 10 minutes, stirring. Peel the potatoes and slice them.
5. Place a layer of eggplant in a baking dish. Cover with meat and potatoes. Repeat the operation by alternating the ingredients. Finish with a layer of eggplant.
6. Melt the butter in a saucepan. Add the flour and cook for 2 minutes, stirring. Pour the milk gradually and let thicken. Season.
7. Pour the egg yolk in a bowl, add a tablespoon of béchamel, then pour the mixture into the sauce. Cover the eggplants with the sauce and sprinkle with parmesan. Bake for 30 minutes.
Photo credit: Sucré Salé
