Moussaka

1. 

olive oil • onion 5.25 oz (150 g) • minced pork meat 1.7 lb (750 g) • musaka spices 2 tsp • salt 2 tsp • ground red paprika 3 tsp

Pour an adequate amount of oil into a deep pan, add finely chopped onion and fry. Then add minced meat, spices and salt, mix and simmer for 5 minutes.

2. 

tomato paste 1.1 lb (500 g)

Add the tomato puree. Mix everything well and simmer again for 5 minutes.

3. 

potatoes • eggplant 1.1 lb (500 g) • olive oil • salt

Clean, wash and cut the potatoes into wheels. Do not peel an eggplant, wash and also cut into wheels. Put half of the sliced potatoes into a deep baking dish, spreaded with oil, put a layer of half of the sliced eggplant on top of them, salt.

4. 

Add the meat mixture and spread it evenly.

5. 

salt

Spread the other half of the eggplant on top of the meat and the other half of the potatoes, salt the layers again if necessary. Cover the baking dish and bake in the preheated oven for 60-80 minutes.

6. 

semi hard cheese 5.25 oz (150 g)

Uncover the baking dish, sprinkle the moussaka with grated cheese or cheese cutted into thin slices and bake for another 20 minutes.

7. 

When baking, we recommend to put a baking sheet under the baking dish to prevent leaking of excess water that the eggplant and potatoes contain. After baking, let the moussaka cool, cut into portions and serve.