Recipe: Delicious lamb and eggplant moussaka - Gorenje & chef Bine Volčič

Gorenje built-in ovens are technologically sophisticated and enable excellent baking and various food preparation. At Gorenje, they decided that they wanted to enable users to bake as simply as possible with excellent results, so they converted the complex processes of baking food into simple programs. In their 60 years of in-depth research in the world of baking and cooking and unique culinary pleasures, they found a solution in the new generation of Gorenje kitchen appliances, presented for us by a renowned chef Bine Volčič. The new ovens are distinguished by the latest design trends and quality materials that enable easy maintenance and cleaning.

What is pyrolysis?

Pyrolysis cleaning is the most efficient and advanced way to clean the oven without any detergents. The temperature of up to 500 °C ensures that the oven is completely clean and without a single grease stain or other residue. Gentle cleaning lasts 90 minutes, medium intensity 120 minutes, but only very intensively 150 minutes; in this case, the cleaning effect is consequently proportional to the duration. After cleaning, we only wipe off any remaining residue. Oven models provide maximum duration and intensity of pyrolytic cleaning with a 150-minute program Gorenje Superior.

READ MORE: Recipe: Curd dumplings with plums - Gorenje & chef Bine Volčič

With the help of master chef Binet Volčič, this time we set about preparing a delicious moussaka with lamb and eggplant. Have a good run!

Ingredients for preparing lamb and eggplant moussaka (for 4 people):

• a few tablespoons of olive oil
• 3 large onions
• 5 cloves of garlic
• 1 kg of ground lamb
• salt
• pepper
• 200 ml of red wine
• 2 tablespoons of tomato concentrate
• 400 g of tomato peels
• 2 carrots
• 2 cinnamon sticks
• 1 teaspoon allspice
• 3 large eggplants
• 70 g of butter
• 70 g of white flour
• 500 ml of milk
• 200 g of grated cheese
• 2 medium-sized eggs

1. Lower and upper heater, 150°C, 30 minutes
2. Grill with fan, 200°C, 10 minutes

Heat oil in a pan, add finely chopped onion, chopped garlic and peeled and diced carrots. When the carrots are slightly colored, add the meat, raise the temperature and bake until the meat is evenly browned. Deglaze with wine and just before the liquid boils completely, add tomato concentrate and pelate, cinnamon sticks and allspice. Cook for half an hour, stirring occasionally. Cut the eggplants into two-centimeter-thick slices, drizzle with olive oil, salt and pepper, and fry on both sides.
Let's prepare the béchamel. Melt the butter, add the flour and cook for a minute or two. Reduce the temperature and gradually add hot milk. Let it boil slowly for 15 minutes, then add 100 g of cheese, salt and pepper. When it cools down a bit, mix in the eggs. Place the ingredients in layers in an ovenproof dish. First the baked eggplant, then a layer of meat, then a third of the cheese sauce. We repeat the preparation. At the end, place the eggplants, cover with the remaining sauce and sprinkle with the remaining cheese. Place in the preheated oven on level 3 and bake in two steps. Let the moussaka rest for a few minutes before serving.

Let's not forget! Until on July 31 is taking place prize game, where with the correct answer we will be able to get a one-month online cooking course on the portal of chef Binet Volčič.