Lamb Moussaka

For the lamb moussaka, first preheat the oven to 200 °C top/bottom heat (or 200 °C hot air, gas mark 3).

Cut the melanzani into 1/2 cm thick slices, season with salt and let stand for 20 minutes. Peel the potatoes and cut into 2-3 mm thick slices.

Brush a round or oval gratin dish (20 cm ø, 8 cm high) with 2 tablespoons olive oil. Spread potatoes evenly on the bottom, season with salt and pepper. Sprinkle with 1 tablespoon rosemary. Cook on the middle rack of the oven for 25 minutes.

Finely dice onions and garlic. Heat 5 tablespoons of olive oil and stir-fry the mince until lightly browned. Add onions and garlic and sauté until translucent. Stir in tomato paste. Season heartily with salt and pepper. Add thyme and spread mince evenly over potatoes.

Dry the melanzani with kitchen roll. Heat remaining olive oil and lightly fry the melanzani in it on both sides. Place the melanzani slices on top of the mince like a roof tile. Sprinkle with remaining rosemary needles and season with salt and pepper.

Whisk eggs and milk, season with salt and pepper, and pour over lamb moussaka. Bake in the oven on the middle rack for 30-35 minutes until golden brown.

Preparation Tip:

Lamb moussaka goes well with a fresh salad.

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