Moussaka
HB-1525 · Hand-built original · Greek
GreekBeefGluten-free
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 17¾ oz ground beef
- 1 large aubergine, sliced into ½ in rounds
- 5¼ oz Greek yogurt
- 1 egg, beaten
- 3 tbsp Parmesan, finely grated
- 14 oz canned chopped tomatoes
- 4 tbsp tomato puree
- 12¼ oz potatoes, peeled and sliced into ¼ in rounds
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 4 tbsp olive oil
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 1 tsp fine salt
- 1/2 tsp black pepper
Method
- Heat the oven to 375°F. Brush the aubergine slices with half the olive oil, season, and roast on a tray for 20 minutes until softened and lightly golden. Boil the potato slices in salted water for 5 minutes, then drain.
- Warm the remaining olive oil in a large pan over medium heat. Cook the onion for 5 minutes until soft, then stir in the garlic, cinnamon, and oregano for 30 seconds.
- Add the beef and cook, breaking it up, for 6-8 minutes until browned. Stir in the tomatoes and tomato puree, season with salt and pepper, and simmer for 15 minutes until thick.
- Layer half the potatoes in the base of a baking dish, cover with half the meat sauce, then all the aubergine, the rest of the meat sauce, and the remaining potatoes.
- Whisk the yogurt, beaten egg, and Parmesan together with a pinch of salt and spread evenly over the top.
- Bake for 35-40 minutes until the topping is set and golden and the filling is bubbling. Rest for 10 minutes before serving.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).