Moussaka with Mince

Moussaka with Mince
4 servings

6 small eggplants

Béchamel sauce:
25 gr olive oil 
30 gr flour
450 ml (soy) milk
Salt and pepper
Pinch of nutmeg  
Optional a handful of grated (vegan) cheese

Tomato sauce with Fried Minced Meat:
1 box Fried Minced Meat (200 gr)
2 pieces onion
2 cloves garlic
2 tbs olive oil
1 can tomato paste
1 can crushed tomatoes
1tbs favorite herbs (oregano, rosemary, thyme, basil, parsley)
Pinch of cinnamon
1 bay leaf
1 tbs (brown) sugar
400 ml water
1tbs soy sauce
1tbs wine vinegar
Salt and pepper

800g waxy potatoes


Cut the small eggplants over half lengthwise. Lubricate the cutting edge with a little oil and fry or grill them gently until they are well cooked and soft. Put some extra olive oil over and season them with salt and pepper.

Cook / bake the flour in the oil for about two minutes on low heat. Deglaze with the milk and stir until all lumps are out. Boil it very gently during 10 min and the flour taste will disappear. Season with salt, pepper and nutmeg and melt the cheese into the sauce.

Slice the onion and garlic, fry in oil until it's soft and lightly caramelized. Add the tomato paste and fry for 1 minute. Add the rest of the ingredients and then let it gently heat during fifteen minutes with a lid on the pan. If it gets too dry you can add some water.

Boil the potatoes unpeeled in salted water. Cut them into thick slices. Make the plates like the plate in the picture, enjoy!