Moussaka

Ingrédients

/ pour 4 personnes

• 1 aubergine

• 1 onion rouge

• 1 gousse d'ail

• 500g viande hachée

• 1 tbsp baharat

• 1 tbsp concentré de tomate

• 100ml bouillon de légumes

• 350g patates

• sel, poivre

PRÉPARATION

1. Chop the aubergine into 2cm cubes and place in a colander. Sprinkle over the salt (to extract any bitterness) and leave to rest for 30 minutes

2. Heat 1 tablespoon of the olive oil in a large pan and shallow fry the onion and garlic until soft and translucent

3. Add the meat and brown for about 5 minutes

4. Stir in the baharat followed by the tomato paste and stock. Cook through for 1 minute. Season with salt and pepper and set aside.

5. Rinse the aubergine with iced water and pat dry. Shallow fry in 1 tablespoon of olive oil until soft and golden. Remove with a slotted spoon and place on kitchen towel.

6. Preheat the oven to 200°C.

7. Place the meat mixture and aubergine in an overproff dish. Layer the potatoes on top and brush with the remaining olive oil. Add a pinch of salt. Bake in the oven for 35 minutes or until the ptoatoes are cooked and golden.

8. Serve with a leafy salad dressed with lemon juice and olive oil.