Moussaka with carne macinata and potato

3. Now heat a little oil in a pan, fry the meat, onions and garlic. Add the cherry tomatoes and chop them a little. Then season with bay leaves, cinnamon, salt, pepper and nutmeg.

Let it cook, stirring constantly, in an open pan, until all the liquid has evaporated. Remove the bay leaf, season again. Place on the wooden racket and add 2 eggs.

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4.Now melt the butter in a second saucepan. Sprinkle with flour and sauté briefly. Gradually change the milk and reduce until thickened, stirring. Season with salt, pepper and nutmeg to taste. Remove the pan from the heat, stir in z tablespoon of cheese and the remaining eggs.

5. We have a lot of success from a large pan and a generous amount of olive oil. Métal Pour patinas and aubergines. Season with salt, pepper and nutmeg and sprinkle with a little cheese. Then divide the minced meat compost evenly over the top. Disperse the remains of potatoes and aubergines and drizzle with the sauce. Infinite creation of shapes.

Cook the moussaka at 190°C for convection for 30 to 40 minutes. Ready!