Iberian pork presa moussaka

1. Peel and slice the aubergine

   Cut the aubergine into thick slices.

2. Fry the aubergine

   Coat the slices in rice flour and fry them in plenty of olive oil. Once golden, transfer them to a plate and add a pinch of salt.

3. Cook the remaining vegetables and the meat

   Sauté the garlic and onion in a drizzle of olive oil. When they start to turn golden, add the minced Iberian pork presa, season with salt and pepper, add the oregano and cook until the meat is cooked through. Pour in the white wine and allow it to reduce.

4. Prepare the potato topping

   Boil the potatoes in a saucepan of salted water. Once tender, drain and add salt, black pepper and a little extra virgin olive oil. Mash with a fork until creamy.

5. Dice the pink tomato

   Peel the tomato, remove the seeds and cut the flesh into small cubes. Dress with a drizzle of olive oil and a pinch of salt.

6. Assemble the moussaka

   Place a layer of aubergine at the bottom of a mould, add the minced meat and cover with the diced tomato and another layer of aubergine. Finish with the mashed potato, sprinkle the grated Emmental cheese on top and grill in the oven until golden.

7. Plate and serve

   Place the moussaka on a plate, remove the mould and finish with a few cubes of tomato and some mint leaves for a fresh touch.

A recipe from Carne de Cerdo Rica y Sana, ready to enjoy.