Pork moussaka with potatoes
Ingredients (3 servings):
Meat sauce:
• 350 g minced turkey meat
• 1 onion
• 2 cloves of garlic
• 1 large tomato
• 1 teaspoon of tomato paste
• 2 tablespoons of oil
• 1 teaspoon of dried oregano
• ½ teaspoon of sugar
• 1 teaspoon of cinnamon
• ½ cup of water
• Salt and pepper
Bechamel:
• 1 tablespoon of butter
• 1 tablespoon of wheat flour
• 250 ml of milk
• ½ teaspoon nutmeg
• 35 g of parmesan cheese
• Salt and pepper
And:
• 1 aubergine
• 3 small potatoes
• 2 tablespoons of oil
Cut the aubergine into thin slices and fry on a grill pan. Sprinkle with salt on both sides.
Scrub the potatoes with a brush and wash them. Cut into equal thin slices and fry on both sides in the oil until they start to brown. Remove them from the pan onto a paper towel.
Prepare the meat sauce. Preheat the oil in a large pan and sauté the finely chopped onion and garlic. Add the meat, stir and fry for about 4 minutes.
Dice the tomato and add to the meat. Add the oregano, sugar and cinnamon. Add the tomato paste and pour in the water. Bring to the boil and cover the sauce with a lid. Simmer for 10 minutes. Season the meat with salt and pepper and simmer without the lid on for another 10 minutes.
Béchamel: melt the butter in a saucepan. Add the flour and mix with a whisk. When the flour is bubbling, pour in the milk and, stirring constantly, bring the sauce to the boil and thicken. Add the nutmeg and grated parmesan, season with salt and pepper and mix.
In a medium-sized baking dish, place half of the fried potatoes on the bottom, followed by half of the grilled aubergine slices (leave 2 slices for the top). Spread half of the meat sauce and on top of this spread half of the béchamel. Repeat the layers again in the same order. Place the set aside aubergine slices on top of the sauce.
Bake the moussaka at 190°C for 30 minutes. Once you have pulled it out of the oven, wait 10 minutes and then serve.