Greek Moussaka with Yogurt
What does it include?
Ingredients
- 500 g minced beef
- 1 large eggplant
- 150 g Greek yogurt
- 2 beaten eggs
- 45 ml grated parmesan cheese
- 350 g potatoes, peeled and cut into thin slices
- 2 ripe tomatoes, chopped
- 2 tablespoons tomato puree
- Salt and pepper to taste
- Olive oil
How to prepare it step by step?
Preparation
- Preheat the oven to 180°C.
- In a deep skillet, heat a drizzle of olive oil over medium heat. Add the minced beef and brown for about 5 minutes, until it's no longer pink. The aroma of the beef should be rich and inviting.
- While the beef cooks, prick the eggplant with a fork and microwave for 3-5 minutes until soft and slightly translucent.
- To the skillet, add the chopped tomatoes, tomato puree, and sliced potatoes. Stir well to combine, ensuring the potatoes are evenly coated. Season with salt and pepper to taste.
- Spread the cooked eggplant evenly over the meat and vegetable mixture in the skillet.
- In a bowl, whisk together the Greek yogurt, beaten eggs, and a pinch of salt. Pour this creamy mixture over the eggplant, ensuring it covers the entire surface.
- Sprinkle the grated parmesan cheese generously on top. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the dish is firm to the touch.
Full description
Indulge in the rich, layered flavors of this traditional Greek moussaka, where succulent minced beef melds with tender eggplant and thinly sliced potatoes. A creamy yogurt layer adds a tangy contrast, while a golden parmesan topping provides a delightful crunch. This dish is a celebration of textures and aromas, perfect for a comforting and nutritious meal. Savor the aromatic blend of spices and the subtle sweetness of tomatoes, all baked to perfection.
