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Moussaka with beetroot salad

Cook time: 0 min.
Servings: 4

Ingredients for Moussaka with beetroot salad

Freshly ground pepper
1Bay leaf
1canTomatoes, diced
125gButton mushrooms, sliced
2Chopped onions
2tbspMinced parsley
2cmWhole cinnamon
2cloveCrushed garlic
3tbspWheat flour
3dlPlain yogurt
5tbspGrated Parmesan cheese
500gMinced beef or lamb

Instructions for Moussaka with beetroot salad

To prepare the Moussaka with beetroot salad recipe, please follow these instructions:

Cut the eggplant into slices and shake them in oil on the forehead. Place them on the bottom of an ovenproof dish. Chop the chopped onions in oil until golden. Add the chopped meat and stir until it has split. Add the other ingredients and boil the meat for 10 minutes. Season with salt and pepper. Distribute the meat ointment over the aubergines. Whip yogurt, egg and flour together and spread the egg over the meat. Sprinkle with grated cheese. Place the dish on the oven grill in the middle of the oven at 200 ° for approx. 30 min.