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🍽️ Orientalic Eggplant Minced Meat Casserole (Moussaka)

355 kcal · 30 min · 4 servings

Ingredients

• 300 g eggplants (2 eggplants)
• salt
• 1 red bell pepper
• 1 green bell pepper
• 2 spring onions
• 1 shallot
• 2 garlic cloves
• 2 tbsp olive oil
• 500 g beef mince
• 150 ml vegetable juice
• 400 g peeled tomatoes (can)
• pepper (from the mill)
• 1 pinch cinnamon
• 1 tbsp dried oregano

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Slice the eggplants into rounds about 0.5 cm thick.
3. 3. Sprinkle the slices with salt.
4. 4. Let the salted eggplants sit for about 30 minutes to draw out the bitter water.
5. 5. Wash the bell peppers.
6. 6. Halve the bell peppers and remove the insides with the seeds.
7. 7. Cut the peppers into thin strips.
8. 8. Wash the spring onions and shake them dry.
9. 9. Slice only the white part of the spring onions into rings.
10. 10. Peel the shallot.
11. 11. Peel the garlic clove.
12. 12. Finely dice the shallot and garlic.
13. 13. Heat oil in a large pan.
14. 14. Sauté the shallot and garlic until translucent.
15. 15. Add the minced meat to the pan.
16. 16. Fry the minced meat until crumbly.
17. 17. Deglaze the meat with the vegetable juice.
18. 18. Add the tomatoes.
19. 19. Season the mixture with salt, pepper, cinnamon, and oregano.
20. 20. Simmer the filling over medium heat for 15 to 20 minutes.
21. 21. Taste the filling again and adjust the seasoning.
22. 22. Pat the eggplant slices dry with a kitchen towel.
23. 23. Layer the eggplant slices, pepper strips, and minced meat mixture in a circular pattern in a round baking dish with a 22 cm diameter.
24. 24. Sprinkle the layers with the onion rings.
25. 25. Preheat the oven to 200 °C (convection: 180 °C; gas: setting 3).
26. 26. Bake the casserole in the preheated oven for 35 to 40 minutes.
27. 27. Remove the casserole from the oven.
28. 28. Serve the dish immediately.

Nutrition per serving

• kcal: 355
• Protein: 28 g · Fett/Fat: 3 g · Carbs: 8 g