{"id":5361,"date":"2013-10-05T18:20:13","date_gmt":"2013-10-05T18:20:13","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5361"},"modified":"2013-10-05T18:20:13","modified_gmt":"2013-10-05T18:20:13","slug":"moussaka","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/05\/moussaka\/","title":{"rendered":"Moussaka"},"content":{"rendered":"

Zutaten<\/strong>
\n1 gro\u00dfe Aubergine
\nSalz
\n500 Gramm Kartoffeln
\n12 EL Oliven\u00f6l
\nPfeffer
\n2 EL Rosmarinnadeln
\n400 Gramm Tomaten
\n150 Gramm Zwiebeln
\n2 Knoblauchzehen
\n500 Gramm Lammhack
\n1 EL Thymian (fein gehackt)
\n7 Eier (M)
\n100 ml Milch<\/p>\n

Zubereitung<\/strong>
\n1. Die Auberginen in 1\/2 cm dicke Scheiben schneiden, salzen und 20 Minuten ziehen lassen. Kartoffeln sch\u00e4len und in 2-3 mm d\u00fcnne Scheiben schneiden.
\n2. Eine runde Auflaufform (20 cm \u00d8, 8 cm hoch) mit 2 EL Oliven\u00f6l auspinseln. Kartoffeln gleichm\u00e4\u00dfig auf dem Boden verteilen, mit Salz und Pfeffer w\u00fcrzen. Mit 1 EL Rosmarinnadeln bestreuen. Im vorgeheizten Ofen auf der mittleren Schiene bei 200 Grad (Gas 3, Umluft 200 Grad) 25 Minuten garen.
\n3. Tomaten \u00fcber Kreuz einritzen, \u00fcberbr\u00fchen, abschrecken, h\u00e4uten und in 1\/2 cm dicke Scheiben schneiden. Zwiebeln und Knoblauch fein w\u00fcrfeln. 5 EL Oliven\u00f6l erhitzen, das Hackfleisch darin unter R\u00fchren leicht braun braten. Zwiebeln und Knoblauch zugeben und glasig d\u00fcnsten. Mit Salz. und Pfeffer kr\u00e4ftig w\u00fcrzen. Thymian dazugeben und das Hackfleisch auf den Kartoffeln verteilen.
\n4. Auberginen mit K\u00fcchenpapier trockentupfen. Restliches Oliven\u00f6l erhitzen und die Auberginen darin von beiden Seiten leicht anbraten. Auberginen- und Tomatenscheiben abwechselnd dachziegelartig auf das Hackfleisch legen. Mit den restlichen Rosmarinnadeln bestreuen und mit Salz und Pfeffer w\u00fcrzen.
\n5. Eier und Milch verquirlen, salzen und pfeffern und \u00fcber die Moussaka gie\u00dfen. Im vorgeheizten Ofen auf der mittleren Schiene bei 200 Grad (Gas 3, Umluft 200 Grad) in 30-35 Minuten goldbraun backen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 gro\u00dfe Aubergine Salz 500 Gramm Kartoffeln 12 EL Oliven\u00f6l Pfeffer 2 EL Rosmarinnadeln 400 Gramm Tomaten 150 Gramm Zwiebeln 2 Knoblauchzehen 500 Gramm Lammhack 1 EL Thymian (fein gehackt) 7 Eier (M) 100 ml Milch Zubereitung 1. Die Auberginen in 1\/2 cm dicke Scheiben schneiden, salzen und 20 Minuten ziehen lassen. Kartoffeln sch\u00e4len … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6],"tags":[158],"class_list":["post-5361","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","tag-griechisch","item-wrap"],"yoast_head":"\nMoussaka<\/title>\n<meta name=\"description\" content=\"- Moussaka\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/05\/moussaka\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Moussaka\" \/>\n<meta property=\"og:description\" content=\"- Moussaka\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/05\/moussaka\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2013-10-05T18:20:13+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/05\\\/moussaka\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/05\\\/moussaka\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Moussaka\",\"datePublished\":\"2013-10-05T18:20:13+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/05\\\/moussaka\\\/\"},\"wordCount\":223,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Griechisch\"],\"articleSection\":[\"Hauptgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/05\\\/moussaka\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/05\\\/moussaka\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/05\\\/moussaka\\\/\",\"name\":\"Moussaka\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2013-10-05T18:20:13+00:00\",\"description\":\"- Moussaka\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/05\\\/moussaka\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/05\\\/moussaka\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/05\\\/moussaka\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Moussaka\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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