Military moussaka
Last week I had to do something at home, so he offered to make lunch, he says according to an old recipe from the army ... And so I worked on the computer with one eye and followed what he was doing with the other ... the result is this fine moussaka from everything several ingredients. As many say, the army eats really fine food, if it was like this lunch :)
Preparation steps
- For starters a note about bolognese sauce - I usually make it from half a pound of meat, then divide it into three parts and freeze - he was, therefore, working with one of those packets of frozen cooked bolognese sauce.
- Peel the potatoes and cut them into slices no thicker than 2-3 mm. Season it in a bowl with salt, pepper, red pepper, olive oil and a little rosemary or some other spice that goes well with the potatoes. We mix everything with both hands to distribute the spices as well as possible (I think this step is very important for the final taste).
- Put half of the potatoes, then the sauce, then the other half of the potatoes in a lightly oiled tin. Arrange the potatoes nicely, meticulously.
- Bake in a preheated oven at 180 degrees until the top layer of potatoes gets a lightly browned color :) This takes about 1 hour.
- Mix 4 eggs, a little salt, one sour cream and a little parsley leaf, take the dish out of the oven and spread the coating evenly over the potatoes.
- Return to bake for another 15 minutes or so.
Serving
We eat hot because we can’t wait for it to cool down. It goes well with a homemade beetroot or pickle salad.