Moussaka

Cut the melanzane lengthwise into 1 cm thick slices, place on a baking tray, brush the top with a little oil. Cook in the oven until done.

Circuit: 170-190 °C , middle shelf 160-180 °C , convection oven about 20 min.

Paradeiser sauce: Heat oil in a saucepan, sauté chopped onions and garlic cloves on 2 or automatic cooking plate 4-5. Blanch tomatoes, peel, dice, add to onions and cook for 20-30 minutes on 1 or automatic cooking plate 4-5 until soft, season, add herbs.

Cheese sauce: melt fat in a saucepan, sauté flour on 2 or automatic cooking plate 4-5, add milk, stir well with a whisk and bring to a boil, make 2-3 min. Season to taste, add sour cream and half of the grated cheese.

Cut peeled potatoes into narrow slices.

Layering: put 1/3 of the melanzane in a grated baking dish, spread 1/3 of the cheese sauce evenly on top, add half of the potato slices, cover with half of the tomato sauce, add half of the feta. Then start again from the beginning. Finish with melanzane and cheese sauce, sprinkle the remaining cheese on top. Bake in the oven until au gratin.

Setting: 170-190 °C , lower rack 160-180 °C , convection oven 45-50 min.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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