moussaka with Greek yoghurt
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THE EXPERIENCE
recipe by:
Madame Ginger
traditional
contemporary
Level of difficulty
Time needed 90 minutes

INGREDIENTS

olive oil...

500 gr. ground beef...

1 onion, chopped...

1 garlic clove...

1 tbsp tomato paste...

250gr crushed tomatoes...

salt...

pepper...

1 tsp sugar...

1 cinnamon stick ...

3 allspice seeds ...

1-2 eggplants (depending on their size), sliced...

3 medium-sized potatoes, peeled and sliced ...

30 gr. breadcrumbs...

600 gr. DODONI authentic Greek yoghurt 8%...

2 eggs...

nutmeg...

100 gr. DODONI kefalotyri, grated...

PREPARATION

Wash the potatoes and eggplants. Peel the potatoes and cut the vegetables into thick slices.

EXECUTION

Arrange the eggplants and potatoes on a baking tray, layered with parchment paper. Brush them with olive oil and season them with salt. Bake them in a preheated oven, at 200οC, for 12-15 minutes until they soften.

Heat 2 tablespoons olive oil in a pan. Sauté the ground beef until browned, for 5-6 minutes and season with salt and pepper. 

Add the onion and keep sautéing for another 5-6 minutes. Add the garlic, cinnamon and allspice and saute for 1-2 minutes. Add the tomato paste in the pan, let it sauté while slightly scratching the bottom of the pan. 

Add the crushed tomatoes, sugar, stir for a bit and lower the heat. Let it simmer for 15-20 minutes, stirring here and there and when most liquid has evaporated, remove from fire and put aside.

Grease a baking pan or a casserole dish and optionally, sprinkle some breadcrumbs. Layer the potatoes and top them with a layer of eggplants. Layer the meat sauce over the eggplants.

In a bowl mix the yoghurt, eggs, salt, freshly ground pepper and a little ground nutmeg and spread the mixture over the meat layer.  Sprinkle with the kefalotyri and breadcrumbs and bake the moussaka in a preheated oven, at 180οC for 40-45 minutes.

Let the moussaka cool for at least 20 minutes prior to serving.