Miele H 4540, Инструкция пользователя

Страница: 77 / 88

Aubergine moussaka
Serves 6
1250 g aubergines
50 ml olive oil
1 onion, diced
30 g butter
750 g minced beef
125 ml white wine
1 tin tomatoes (drained weight 480 g)
2 tbsp chopped parsley
Salt and pepper
3 tbsp bread crumbs
2 egg whites
500 ml Béchamel sauce, ready-made
2 egg yolks
100 g grated Cheddar cheese
Method:
1. Cut the aubergines into 1 cm thick
slices, sprinkle with salt and leave for
20 minutes to draw out the liquid.
2. Sauté the onion in the butter. Add the
mince and brown whilst stirring. Chop
the tinned tomatoes roughly and add
with the parsley and the wine to the
meat. Season liberally with salt and
pepper, and simmer for about 15
minutes. Fold in the bread crumbs and
the egg whites.
3. Rinse the aubergines under cold
water, pat dry and fry in olive oil until
golden.
4. Arrange half of the aubergines in the
bottom of an oven-proof dish (32 x 22
cm) and then add the meat mixture.
Add the rest of the aubergines. Mix the
egg yolk and about 2/3 of the cheese
into the Béchamel sauce. Spread the
sauce over the aubergines, and
sprinkle with the rest of the cheese.
Bake in the oven uncovered until
golden.
Use one of the following functions:
Automatic / National dishes /Greek /
Moussaka
or:
Fan plus
Temperature: 170-190°C
Shelf level: 1
Duration: 45-55 minutes
or:
Conventional
Temperature: 180-200°C
Shelf level: 1
Duration: 45-55 minutes
National dishes / Greek
77