Table of Contents
Advertisement
Savoury snacks
Eggplant moussaka
Preparation time: 95–105 minutes
Serves 6
Ingredients
1250 g eggplants
50 ml olive oil
1 onion, diced
30 g butter
750 g minced beef
125 ml white wine
1 tin of tomatoes (drained weight 480 g)
2 tbsp. parsley, chopped
Salt
Pepper
3 tbsp. breadcrumbs
2 egg whites
500 ml Béchamel sauce (ready made)
2 egg yolks
For browning:
100 g grated Cheddar cheese
Accessories
Saucepan
Ovenproof dish, 32 cm x 22 cm
Preparation
Cut the eggplants into 1 cm thick
slices, sprinkle with salt and leave for
20 minutes to draw out the liquid.
Sauté the onion in the butter. Add the
mince and brown whilst stirring. Drain
the tomatoes, chop roughly and add to
the meat along with the parsley and the
wine. Season liberally with salt and
pepper, and simmer for about
15 minutes. Fold in the breadcrumbs
and egg whites.
Rinse the eggplants under cold water,
pat dry and fry in olive oil until golden.
150
Arrange half of the eggplants in the
bottom of the ovenproof dish and then
add the meat mixture. Add the rest of
the eggplants. Lightly whisk the egg
yolks, then fold into the Béchamel
sauce with about 2/3 of the cheese.
Spread the sauce over the eggplants,
and sprinkle with the rest of the cheese.
Bake in the oven uncovered until
golden.
Recommended settings
Oven function: Automatic programmes
Programme: Bakes/Gratins \ Moussaka
Shelf level: See display
Programme duration: approx. 46 [46]
(42) minutes
Alternative settings
Oven function: Fan Plus
Temperature: 170–180 °C
Heating-up phase: Rapid
Shelf level: 2 [2] (1)
Duration: 40–50 minutes
Advertisement
Table of Contents
