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Moussaka

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Ingredients

Adjust Servings:
500 g Beef, minced
2 Abbergines
800 g Tomato sauce or peeled and chopped tomatoes
Tomato puree
1 Onion
2 Garlic cloves
few tablespoons Olive oil
to taste Salt and Pepper
Cinnamon powder optional
5 Bay leaves
Oregano
2 Large eggs
100 mL Yogurt

Moussaka

Cuisine:
    • 1 h 15 min
    • Serves 6
    • Medium

    Ingredients

    Directions

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    Steps

    1
    Done

    Preparation:

    Wash the aubergines and slice them in lengthwise in equal pieces about half a cm wide.

    2
    Done

    To remove the bitterness sprinkle the aubergines with salt and let them rest for approximately 30 min.

    3
    Done

    Put the aubergines on baking paper on a frying pan.
    Bake the aubergines in a preheated oven at 180 degrees C for a few minutes per side, so they soften.
    You can do this in a pan as well.

    4
    Done

    Heat a frying pan to medium heat.
    Add 2 tbsp olive oil.

    5
    Done

    Meanwhile prepare the minced meat.
    Season it with salt and pepper.
    Add the meat to the olive oil and fry it until it becomes golden brown.
    Then remove the meat from the pan.

    6
    Done

    Peel the onion and cut in in small pieces.
    Prepare the garlic cloves as well - peel and cut them in very small pieces.

    7
    Done

    Put the onion in the same pan the meat was prepared and fry it on medium heat until it softens.
    Put back the meat and mix them nicely until all ingredients combine.

    8
    Done

    Add the garlic to the meat-onion mixture.

    9
    Done

    Once you smell the garlic add the tomato puree and tomato paste, as well as the spices (cinnamon, oregano, bay leaves).

    10
    Done

    Cooking:

    Bring the meat sauce to boil and then lower to medium heat.
    Cook the mixture for about 30 min.
    Stir occasionally.

    11
    Done

    Assembly:

    Take out a baking pan and first put a thin layer of the meat sauce.
    Add a layer of baked aubergines.
    Continue layering until you use all sauce and aubergines.

    12
    Done

    Egg-yogurt layer:

    Break the eggs in a mixing bowl and add the yogurt.
    Mix them until all ingredients combine.
    Put the egg-yogurt mixture over the moussaka.

    13
    Done

    Baking:

    Bake the moussaka in a preheated oven at 200 degrees C or until it becomes golden brown.

    14
    Done

    Serving:

    Serve cooled.

    15
    Done

    Tips:

    Moussaka is a stand-alone dish, but you can serve it with a spoon of Greek yogurt.

    16
    Done

    Optional:

    While cooking, you can also add some red wine to the dish. After adding the garlic pour 200 mL of red wine and wait for it to evaporate before adding the tomatoes.

    17
    Done

    If you want you can also use potatoes for layering the moussaka. They can either be used in stead of the aubergines or in addition to them.

    18
    Done

    You can also use Bechamel sauce as a last layer of the moussaka.

    19
    Done

    You can add flavor by grating some cheese on top of the last layer (egg-yogurt mixture or Bechamel sauce).

    yvone

    An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sweet tooth. Uses salt excessively.

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    Double Filling Cake
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    Double Filling Cake

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