Today the Majorcan chef Miquel Calent brings us an easy, simple and light recipe: a variant of the moussaka. Enjoy it!
- 1 liter skimmed milk
- 10 grams locust bean gum
- 1 kilo of capolado meat
- Spring onion
- Soft cheese
- Salt, good pepper
- Extra virgin olive oil
We make a sauce with the meat, the garlic, the onion, the tomato, the fennel and the mushrooms. It should be juicy but not soaked.
Cut the aubergines into thin slices. Temper them with salt, vinegar and good pepper.
Assemble by interspersing layers of aubergine with layers of sofrito to which we will add a little cut grill.
We make a very light bechamel with milk, locust bean gum, a little salt, good pepper, nutmeg and a drizzle of olive oil.
We add a generous amount of light bechamel sauce to the aubergine lasagna.
We add a few pieces of soft cheese and some sage leaves.
Twenty minutes in the oven at 180º and on the table.