Moussaka

Ingredients

• 4 eggplants
• Salt
• 2 onions
• 1 clove garlic (finely chopped)
• 10 g oregano (0.5 bunch)
• 5 tbsp olive oil
• 600 g ground lamb
• 400 g diced tomatoes (canned)
• Pepper
• 8 cocktail tomatoes
• 10 g coriander (0.5 bunch)

Instructions

1. 1.

   Wash, trim and slice eggplants lengthwise into about 1 cm thick slices. Sprinkle with salt and let sit on kitchen paper for about 10 minutes.

2. 2.

   Meanwhile peel and chop onions and garlic. Wash oregano, shake dry and chop. Heat 2 tbsp oil in a pan and sauté onions and garlic over medium heat until translucent. Add ground lamb and cook until crumbly. Add tomatoes and oregano, reduce heat to low and simmer for about 10 minutes. Season with salt and pepper.

3. 3.

   Pat eggplant slices dry. Heat 2 tbsp oil in another pan and brown the eggplants on both sides until golden brown. Drain on kitchen paper.

4. 4.

   Brush a baking dish with remaining oil and layer with a sheet of eggplants. Add half of the lamb mixture, then repeat the layering process. Top with the remaining eggplants. Bake in preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 30–40 minutes.

5. 5.

   Meanwhile wash and pat dry tomatoes. Wash coriander, shake dry and pluck leaves. Place tomatoes on top of the Moussaka during the last 10 minutes of baking to warm through. Remove finished Moussaka from oven, sprinkle with coriander and serve immediately.