Greek moussaka with eggplant
Gratin can be cooked in many ways. Here is a typical Greek recipe to prepare with eggplant and meat.
1. Wash the eggplants and cut into thick slices. Place them in a colander. Sprinkle salt on eggplants and drain for 2 hours.
2. Peel and mince the onions. Fry n a large pan with olive oil and ground meat. Season with salt and pepper. Sprinkle with thyme. Leave to cook for 5 minutes while stirring. Add the peeled and chopped tomatoes and cook for another 10 minutes.
3. Peel the garlic cloves and cut in two. Rinse and dry the eggplants. Cut them into strips. Fry in a pan with 2 tablespoons of olive oil. Drain on paper towels and add to the meat. Season to taste.
4. Preheat the oven at 210°C. Grease with oil 6 small gratin dishes and rub with garlic. Pour the mixture into the dishes and garnish with thyme. Sprinkle the grated gruyère cheese and bake for 30 minutes. Serve the moussaka immediately.
Our cooking tip: For a lighter dish, grill the aubergines with olive oil in the oven for 10 minutes.
Photo credit : Sucré Salé
