Moussaka I – Minced Melanzane Casserole

Remove the peel from the potatoes, cut into slices or possibly cubes and fry in hot oil, seasoning only lightly with salt. Remove from the frying pan and set aside. Cut the melanzane in half, season with salt and leave to cook for half an hour, roast in hot oil until the pulp can be scraped out. Now fry chopped onions and minced meat in the oil, stir in eggplant flesh, season and saute for a while, stirring. Add paradeis pulp and extinguish with clear soup, let it boil.

In a greased ovenproof dish alternate layers of potatoes and minced meat, pour a little clear soup and cook for 40 minutes. Stir the yogurt with the remaining ingredients, pour over the moussaka and bake for 10 minutes until a crust forms. Serve in mold at table.

Notes

This mixture of minced roast and vegetable casserole originated in Turkey, but is now found in all countries once ruled by the Turks – from Yugoslavia to Greece to Bulgaria. In most cases, lamb or mutton is used as the main ingredient. The above recipe calls mixed mince. Melanzane must not be missing, while potatoes can be left out. The important thing is the glaze, the so-called “salivka”.

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