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Savoury dishes
Aubergine moussaka
Preparation time: 95–105 minutes
Serves 6
Ingredients
1250 g aubergines
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 chopped parsley
Salt
Pepper
3 tbsp breadcrumbs
2 egg whites
500 ml Béchamel sauce (ready made)
2 egg yolks
Topping
100 g grated Cheddar cheese
Accessories
Saucepan
Ovenproof dish, 32 cm x 22 cm
Method
Cut the aubergines 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
the egg whites.
Rinse the aubergines under cold water,
pat dry and fry in olive oil until golden.
150
Arrange half of the aubergines in the
bottom of the ovenproof dish and then
add the meat mixture. Add the rest of
the aubergines. Lightly whisk the egg
yolks, then fold into the Béchamel
sauce with about 2/3 of the cheese.
Spread the sauce over the aubergines,
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
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
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