Moussaka
recipe

A delicious and hearty dish that improves in flavor when stored in the refrigerator. This recipe is easy to make in a larger batch, and it tastes even better the next day.
Preparation Time: 1.5 hours
Serving Size: 6-8 servings
Ingredients:
- 2 eggplants
- 500 g ground beef (or lamb)
- 1 onion, chopped
- 2 garlic cloves, crushed
- 400 g crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon oregano
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 4 potatoes, diced
- 200 g yogurt
- 2 eggs
- 100 g grated cheese (such as feta or mozzarella)
- Olive oil for frying
Instructions:
1. Slice the eggplants, sprinkle with salt, and let sit for about 30 minutes. Rinse and dry.
2. Fry the eggplant slices in olive oil until golden brown. Remove from the pan.
3. In the same pan, sauté the onions and garlic, then add the ground meat and brown it.
4. Add the crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Let simmer for about 15 minutes.
5. Boil the diced potatoes in salted water until soft, then drain.
6. Grease a baking dish and layer the potatoes, eggplant slices, and meat mixture.
7. Mix the yogurt and eggs, then pour the mixture over the top layer. Sprinkle grated cheese on top.
8. Bake at 180°C (350°F) for about 45-50 minutes until the top is beautifully golden brown.
9. Allow to cool slightly before serving to let the flavors meld.
Nutritional Information (per serving):
Calories: 450 kcal
Protein: 30 g
Carbohydrates: 30 g
Fat: 25 g
Fiber: 5 g

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