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Ovenschotels
91
Moussaka met aubergines
Totale bereidingstijd: 100–110 minuten
voor 6 porties
Ingrediënten
1250 g aubergines
50 ml olijfolie
1 ui, in blokjes
30 g boter
750 g gehakt
125 ml witte wijn
1 blik tomaten (uitlekgewicht 480 g)
2 eetlepels peterselie, gehakt
Zout
Peper
3 eetlepels paneermeel
2 eiwitten
500 ml béchamelsaus
2 eidooiers
Voor bruineren
100 g Goudse kaas, geraspt
Accessoires
Ovenschaal ca. 20 x 30 cm
Bereiding
Snijd de aubergines in ca. 1 cm dikke
schij
ven. Bestrooi deze met zout en laat
dit ca. 20 minuten trekken.
Fruit de uien in boter, voeg het gehakt
t
oe en braad het vlees terwijl u het
steeds keert. Voeg de iets kleiner ge‐
maakte tomaten, de peterselie en de
wijn toe. Kruid het geheel met voldoen‐
de zout en peper en laat het ca. 15 mi‐
nuten licht koken. Voeg het paneermeel
en het eiwit toe.
Spoel de aubergineschijfjes met water
af. Dep
de groente weer droog en bak
de schijfjes in olijfolie goudgeel.
Leg de helft van de aubergines in de
ovensc
haal. Verdeel het vlees-tomaten‐
mengsel erover. Leg de resterende au‐
bergineschijfjes erop. Roer de eidooiers
en twee derde van de kaas door de bé‐
chamelsaus. Strijk de saus op de au‐
bergines. Strooi de resterende kaas er‐
op en bak het gerecht goudgeel (zonder
deksel).
Aanbevolen instelling
Ovenfunctie: Hetelucht plus
Temperatuur: 170–190 °C
Niveau: 1e van onderen
Bereidingstijd: 45–55 minuten + voor‐
ver
warmen
Alternatieve instelling
Ovenfunctie: Gratineren
Temperatuur: 170–190 °C
Niveau: 1e van onderen
Bereidingstijd: 50–60 minuten + voor‐
ver
warmen
91


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