Lamb moussaka
Ingredients
Instructions
- 800 g Ground lamb
- 800 g Eggplant
- 500 g crushed tomatoes
- 50 cl Milk
- 40 g Butter
- 2 small eggs
- 1 large onion
- 2 tbsp. Flour
- 12 cl Olive oil
- 4 tbsp. Parmesan cheese
- 1 tbsp. coffee Shave of 4 spices
- Salt
- Pepper
- Wash and dry the eggplants. Cut them into thin slices lengthwise. Heat 10 cl of olive oil in a sauté pan. Dip the aubergines in it and let them fry for a few minutes, they must be soft in the center and grilled on the surface.
- In a frying pan, for the remaining olive oil and the pressed garlic and minced onion. Add the meat and brown it with salt, pepper and the 4-spice mixture. Add the crushed tomatoes and sauté the preparation for 20 minutes.
- Prepare the béchamel: in a saucepan, gently melt the butter cut into pieces. Sprinkle with flour, mix with a wooden spoon.
- Bring the milk to a boil then for it into the saucepan, stirring. Remove from the heat, break the eggs and whisk vigorously.
- Salt and pepper the bechamel sauce.
- In a large gratin dish, place a layer of fried eggplant strips. Cover with lamb in tomato sauce then finish with a last row of aubergines. Coat with béchamel and sprinkle with parmesan.
- Bake the dish at 180°C for 30 minutes. Serve the moussaka au gratin hot.
Lamb moussaka
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