Moussaka Recipe

Inspired by Hovan Gourmet Mediterranean

Time1h 30m

Serves6

Layers of eggplant, tomatoes, potatoes, and spiced ground beef, topped with a yogurt sauce.

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Ingredients

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Main Ingredients

2 medium Eggplant

2 medium Potatoes

1 1/8 lb (500 g) Ground beef

4 medium Tomatoes

1 large Onion

3 cloves Garlic

4 tbs olive oil

1 tsp Cinnamon

1 tsp Oregano

1 tsp Celtic sea salt

1 tsp black pepper

1.06 cup (250 ml) Greek yogurt

1 large Egg

1 3/4 oz (50 g) Parmesan cheese

Method

Cooking Instructions

Prepare the Vegetables

Slice the eggplant and potatoes into 1/4 inch thick slices. Sprinkle salt on the eggplant slices and let them sit for about 30 minutes to draw out moisture.

Cook the Ground Beef

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and minced garlic, sauté until onion is translucent. Add ground beef, cinnamon, oregano, salt, and pepper. Cook until the beef is browned. Add chopped tomatoes and simmer for about 15 minutes.

Cook the Eggplant and Potatoes

Rinse the eggplant slices and pat them dry. In another skillet, heat the remaining olive oil and fry the eggplant slices until golden brown. Remove and set aside. In the same skillet, fry the potato slices until soft and slightly browned.

Make the Yogurt Sauce

In a bowl, mix Greek yogurt, egg, and grated Parmesan cheese until smooth.

Layer the Moussaka

In a greased baking dish, layer half of the potato slices, followed by half of the eggplant slices, and then the beef mixture. Repeat the layers and top with the yogurt sauce.

Bake

Preheat the oven to 180°C (350°F). Bake for 45 minutes or until the top is golden and set. Allow to cool for 10 minutes before serving.