Moussaka with truffle cheese
- Main Courses
- Young Cheese
- 4 pers
- 45 min
- 1 aubergine
- 4 large potatoes
- Henri Willig organic truffle cheese
- 1 onion
- 2 cloves of garlic
- 1 pot of truffle sauce
- 4 tomatoes
- 1 pack of pasta sauce / passata
- 1 can of diced tomatoes
- 1 pack veggie mince
- 1 pinch of Italian herbs
- 1 pinch paprika
Peel and thinly slice the potatoes. Boil or steam these until tender.
Meanwhile, slice the onion, garlic, tomato and aubergine. The aubergine went into the airfryer for 10 minutes at 200 degrees.
Fry the onion and garlic and fry the minced meat until it is loose. After about 5 minutes, add the pasta sauce, diced tomatoes, paprika powder and Italian herbs. Now the mince sauce is ready.
Time to fill the oven dishes! Several small dishes were used here, but it can also be done in one large dish.
Start with a layer of potatoes and then a layer of meat sauce then a layer of aubergine, now a layer of truffle sauce followed by a layer of tomatoes. Then another layer of potatoes and so on until your dish is full. Grate the truffle cheese until you have a generous layer on the overscale.
These little dishes went into the oven for 30 minutes at 180 degrees.