Kaneel
Gratinated Moussaka
Recipe
Enjoy a tasty casserole with sweet potato, minced meat and eggplant. An easy-to-prepare dish full of delicious flavors, perfect for a weeknight meal full of comfort.
ingredients
4 persons
- 500gr (sweet) potato
- 1 large onion
- 3 cloves of garlic
- 4 tbsp olive oil
- 500 g minced beef
- 1 tsp The Spice Club cinnamon
- 1 tsp The Spice Club Nutmeg
- 2 tsp The Spice Club oregano
- 70 g tomato puree (canned)
- 150 ml red wine
- 150 ml of water
- 2 eggplants
- 60 g unsalted butter
- 60 g wheat flour
- 500 ml whole milk
- 100 g Grated cheese
- 2 eggs
preparation
Step 1: Preparing the Sweet Potato and Eggplant:
- Peel the sweet potatoes and cut them into slices of about ½ cm thick. This ensures that they cook evenly.
- Cut the eggplant into slices of the same thickness as the sweet potato.
- Place the eggplant slices on a baking tray lined with baking paper and bake in the preheated oven for about 20 minutes at 180°C, until soft and light brown.
Step 2: Preparation of the Minced Meat Mixture:
- Heat half of the mild olive oil in a large skillet over medium heat.
- Fry the finely chopped onion and garlic for about 5 minutes, until soft and lightly browned.
- Add the ground beef to the pan and cook for about 5 minutes, stirring frequently, until the ground beef is loose and lightly browned.
- Add the ground cinnamon and dried oregano to the minced meat and mix well. Let the mixture cook for another 2 minutes.
- Reduce the heat to low and add the tomato puree, red wine and water to the minced meat mixture. Let it simmer without a lid for about 30 minutes. This gives the minced meat a deep flavor. Season with pepper and salt if necessary.
Step 3: Preparation of the Cheese Sauce:
- Melt the unsalted butter in a saucepan over low heat.
- Add the wheat flour to the melted butter and stir well with a whisk. Let the mixture cook for about 5 minutes so that the flour cooks and the roux thickens.
- Add the whole milk to the roux while stirring with the whisk and bring to the boil. Let the mixture simmer for about 5 minutes, stirring frequently, until the sauce thickens.
- Grate the Pecorino Romano cheese and add it to the béchamel sauce. Stir well until the cheese is completely melted and the sauce has a smooth consistency. Season the sauce with pepper, salt and grated nutmeg.
- Beat the medium eggs in a separate bowl and then stir them into the cheese sauce. This creates a creamy and airy texture.
Step 4: Assembling the Oven Dish:
- Grease an oven dish with the remaining mild olive oil, so that the oven dish does not stick to the bottom.
- Spread about ⅓ of the fried eggplant slices evenly over the bottom of the baking dish. Place them in a single layer so that the casserole is nicely built up.
- Then place ⅓ of the sweet potato slices on top of the eggplant layer. This ensures a good distribution of the ingredients and makes the casserole sturdy.
- Cover the sweet potato layer with half of the minced meat mixture. Spread it evenly over the casserole so that every bite is full of flavor.
- Repeat the layers by adding another third of the eggplant and sweet potato, followed by the rest of the mince mixture.
- Finish with the last layer of eggplant slices on top of the minced meat. This ensures a beautiful presentation of the casserole.
Step 5: Baking the Oven Dish:
- Bake the casserole in the preheated oven for about 45 minutes at 180°C, until the top is golden brown and crispy.
- Let the casserole cool for about 15 minutes before serving. This makes it easier to cut and ensures that the flavors blend well.
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