Moussaka

This is an easy-to-make version of a Greek classic. I say “Greek” reluctantly as I know all countries in that region, Bulgaria, Turkey and others, will lay claim to some variation of the dish.

Prep 60 min

Cook 60 min

Difficulty: Medium

Servings: 6

Ingredients

Moussaka

1 kg potatoes – peeled and cut into cubes (about 1 cm)

1 large onion – chopped

900 g mince

400 g of eggplant – cut into cubes

1 tin of tomatoes (400 ml)

Oil for frying

Salt, black pepper and oregano

Topping:

5 eggs

350 ml of yoghurt

Dill or parsley

Salt and pepper

Equipment

Baking dish – 35×40 cm

Frying pan

Steps

1. Pre-heat the oven to 190C. Prepare your ingredients.

2. Heat up about 3 tablespoons of oil in a pan and sauté the chopped onion until golden brown.

3. Put the mince in and brown until cooked stirring often. Put to the side.

4. Add another 3 tablespoons of oil to the frying pan and sauté the eggplant until soft and golden.

5. In the baking dish, place the cubed potatoes, cooked onion and mince mixture, the sautéed eggplant and the tin of chopped tomatoes. Sprinkle with salt pepper and oregano to taste and stir.

6. Bake in the oven at 190C for 1 hour. While baking prepare the topping. This is optional however it gives the dish a fresh and contrasting layer that goes well with the moussaka.

7. Beat the eggs lightly, pour in the yoghurt and mix in the chopped dill or parsley and mix them all together.

8. After 1 hour in the oven, take the baking tray out. Pour the topping mixture, spreading it around to the edges of the dish.

9. Put back in the oven for another 20-30 minutes until it’s golden brown.

10. Cut into 8 pieces and serve with a fresh salad.

ENJOY!