Recipe detail

Minced meat Moussaka

25. 3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Minced meat

Cuisine: Greek

Program steps

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100 %
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Ingredients - number of portions - 10

Name Value Unit
aubergine 4 pcs
olive oil 100 ml
onion 1 pcs
garlic cloves, finely chopped 2 pcs
minced lamb 450 g
tomato 3 pcs
cinnamon 1 g
ground caraway 1 g
dry red wine 250 ml
chicken stock 150 ml
white sauce 200 ml
chicken eggs 2 pcs
nutmeg 1 g
parmesan cheese 100 g
mint 5 g
salt 5 g
freshly ground black pepper, ground 3 g

Nutrition and allergens

Allergens: 3, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 130.9 kJ
Carbohydrate 0.5 g
Fat 8.1 g
Protein 11.2 g
Water 0 g

Directions

Slice the aubergines then fry them on both sides in a large pan with a little olive oil. Drain on kitchen paper. To save on washing up, use the same pan with a little more olive oil and fry off the chopped onions and garlic.
After five minutes turn the heat up and add the lamb to brown it, then add the tomatoes. Add a good pinch of cumin and cinnamon with the wine and sauté together to break up the tomatoes. Add the chopped mint and the stock in stages.
In an ovenproof dish, layer the aubergines and lamb mince in a few layers, finishing with a layer of aubergines.
Combine the white sauce with the eggs, nutmeg and seasoning. Spoon over the top of the mince and then scatter with the grated cheese.
Bake in the oven 25minutes to colour the cheese and cook through.

Recommended accessories

Enameled GN container

Enameled GN container