Mökkiläisen Moussakka
recipe

A delicious and hearty dish that combines lamb mince, eggplant, and tomato sauce. This recipe is perfect for summer gatherings with friends and family.
Preparation Time: 1 hour
Serving Size: 4-6 servings
Ingredients:
- 400 g lamb mince
- 2 eggplants
- Onion to taste
- Garlic to taste
- 1 can peeled tomatoes
- 300 ml Greek-style yogurt
- Salt and pepper to taste
- Olive oil for frying
- Cheese (e.g., feta cheese) for topping
Instructions:
1. Slice the eggplants and sprinkle salt on them. Let them sit for about 30 minutes to draw out moisture.
2. Rinse the eggplant slices and pat them dry with paper towels.
3. Heat olive oil in a pan and sauté chopped onion and garlic until soft.
4. Add the lamb mince to the pan and cook until browned. Season with salt and pepper.
5. Add the peeled tomatoes to the pan and simmer for a few minutes.
6. Fry the eggplant slices in another pan until golden brown.
7. Layer in a baking dish starting with eggplant slices, then the lamb mixture, and top with Greek yogurt. Repeat layers until ingredients are used up. Finish with cheese on top.
8. Bake the moussakka in a preheated oven at 180°C (350°F) for about 30-40 minutes, until the top is nicely golden brown.
Nutritional Information (per serving):
- Calories: 450 kcal
- Protein: 30 g
- Carbohydrates: 20 g
- Fat: 25 g
- Fiber: 5 g

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