Eggplant moussaka with potatoes
For a typical Mediterranean dish, prepare a moussaka of eggplant and potatoes.
1. Wash the potatoes and cook them in a large pot of salted water for about 30 minutes. Then drain, peel and slice.
2. Preheat the oven at th. 6/7 – 200°C. Rinse the eggplants and cut into fine slices. Brown in a pan with a little olive oil. Drain on paper towels.
3. Peel and chop the garlic and onions. Toss in the oil. Add the minced meat and the cilantro. Add salt and pepper. Incorporate the diluted tomato concentrate. Cook for 15 minutes while stirring.
4. Melt the butter in a pan, add the flour. Then pour in the milk. Leave the sauce to thicken and stir with a wooden spoon. Season and sprinkle the nutmeg. Take 1 tablespoon of sauce and beat it with the yolk. Place it into the pot and remove from heat, and stir.
5. Oiled a large rectangular tray, arrange a layer of potatoes, then the meat and eggplants. Drizzle some cream and pour in the sauce. Sprinkle grated cheese. Bake for 30 minutes. Serve with a green salad.
Photo credit: Sucré Salé
