Musakka

Name: Musakka
Yield: 4
Ingredients: 0.5 tsp Nutmeg. whole; 1 Green bell pepper; 1 can Chopped tomatoes, canned; 1 clove Garlic; 1 large Onion; 1 tbsp Olive oil; 1 Red bell pepper; 1 tsp Thyme, dried; 2 tbsp Grated cheese, mozzarella 45 +; 3 Eggs; 3 dl Plain yogurt; 300 g Eggplant; 500 g Potatoes; 500 g Beef, chopped about 10% fat

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Musakka

0.5	tsp	Nutmeg. whole
1		Green bell pepper
1	can	Chopped tomatoes, canned
1	clove	Garlic
1	large	Onion
1	tbsp	Olive oil
1		Red bell pepper
1	tsp	Thyme, dried
2	tbsp	Grated cheese, mozzarella 45 +
3		Eggs
3	dl	Plain yogurt
300	g	Eggplant
500	g	Potatoes
500	g	Beef, chopped about 10% fat

Instructions for Musakka

To prepare the Musakka recipe, please follow these instructions:

Heat oven up to 200 deg c. alm. oven.

Cut the Eggplant and potatoes into thin slices. Com potato slices in a saucepan of boiling water, add salt. Put eggplant in a colander or sieve over the pot with potatoes. Put lid on and cook potatoes in 8 minutes. Put the drained Eggplant and potatoes in a greased, ovenproof dish.

Chop the onion and the garlic and cut the peppers into strips. Fry meat in oil 4-5 minutes. Add the onion and garlic and sauté for 2 minutes. Add the peppers and FRY for 2 minutes. Add tomatoes, thyme and nutmeg and småkog in 5 minutes. Pour the meat-vegetable mixture over the Eggplant and potatoes.

Mix yogurt and eggs with 1 tsp. salt, pour it into the dish and sprinkle with cheese. Bake about 15 minutes.

Serve with a green salad and bread.

Musakka

Ingredients for Musakka

Instructions for Musakka

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