Moussaka with beetroot salad

Name: Moussaka with beetroot salad
Yield: 4
Ingredients: Freshly ground pepper; Salt; 1 Bay leaf; 1 tbsp Oil; 1 can Tomatoes, diced; 125 g Button mushrooms, sliced; 2 Chopped onions; 2 tbsp Minced parsley; 2 cm Whole cinnamon; 2 clove Crushed garlic; 2-3 Eggplant; 3 Eggs; 3 tbsp Wheat flour; 3 dl Plain yogurt; 5 tbsp Grated Parmesan cheese; 500 g Minced beef or lamb

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Moussaka with beetroot salad

		Freshly ground pepper
		Salt
1		Bay leaf
1	tbsp	Oil
1	can	Tomatoes, diced
125	g	Button mushrooms, sliced
2		Chopped onions
2	tbsp	Minced parsley
2	cm	Whole cinnamon
2	clove	Crushed garlic
2-3		Eggplant
3		Eggs
3	tbsp	Wheat flour
3	dl	Plain yogurt
5	tbsp	Grated Parmesan cheese
500	g	Minced 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.

Moussaka with beetroot salad

Ingredients for Moussaka with beetroot salad

Instructions for Moussaka with beetroot salad

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