Easy moussaka with sweet potato
Servings Prep Time
2large portions 20minutes
Cook Time
25 minutes
Servings Prep Time
2large portions 20minutes
Cook Time
25 minutes
Ingredients
If you want extra sauce
Instructions
  1. Preheat the oven to 200°C.
  2. Wash the sweet potato, peeling is optional, and cut it into discs of about half a centimeter thick. Lay them out in a bowl or a deep plate. Cover with plastic foil, suited for the microwave oven and cook for 6 minutes at your microwave oven’s highest setting.
  3. In the meantime cut the aubergine into disks of about half a centimeter. Peel the onion and cut it into crescents.
  4. Peel the garlic, cut it in half and remove the green germ. Then press or dice it.
  5. Heat a (wok)pan over a medium fire with a generous dash of oil and fruit the onion for about 3 minutes. Add the minced meat and use a fork to fry it loose. Add tomato puree and garlic and season with pepper and salt. Don’t worry if the meat isn’t cooked all the way through yet.
  6. Taken a casserole and spread half the sweet potato over the bottom. Cover it with half of the aubergine discs. Spread the minced meat over the aubergine.
  7. Now use a fresh, hot pan to make the white sauce. Melt the mascarpone in the pan (use a whisk to avoid clotting) en season to taste with pepper, salt and nutmeg. Don’t hold back on the seasoning! If you want extra sauce, add cream to the mascarpone.
  8. Pour a third of the white sauce over the minced meat. Add the rest of the sweet potato on top and cover that with the rest of the aubergine. Add the rest of the white sauce over the aubergine. Sprinkle generously with parmesan cheese and bake for 25 minutes in the oven until golden brown.
Recipe Notes

Tip: This is a large portion for two people. Too much? Freeze some!

Tip: Don’t like sweet potato? Just use regular potatoes. Depending on which kind you’re using, they might take longer to cook in the microwave oven.

Like this:

Like Loading...