Moussaka

Preheat the oven to 180 degrees (convection oven 160 degrees, gas mark 3).

Cut the melanzani lengthwise into 5 mm thick slices, season with salt and pull for 10-15 min. Peel and chop the onion.

Peel, core and dice the tomatoes. Cut the cooked potatoes into slices.

Sauté the diced onion in 1 tbsp olive oil, add minced meat, bay leaf spice and thyme sprigs, season with salt and pepper and roast for about 5 minutes. Remove the thyme and bay spice again.

Wash the melanzane, rub dry and fry in 3 tbsp olive oil.

Layer minced meat, potato slices, melanzane slices and tomato cubes alternately in a greased ovenproof dish. Crumble the feta and mix with a spoonful of yogurt, mix the remaining yogurt with the eggs and pour over the minced mixture. Spread the cheese evenly on top and bake in the hot stove for 20 min.

Serve with romaine lettuce.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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