Simple Moussaka (Greek Meat Casserole)
Votes: 2
Time: 1 hour 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Simple Moussaka (Greek meat casserole) - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 medium eggplant, peeled and cut into 1 cm rounds
- 450 g of ground beef
- 3/4 cup tomato pulp
- 450 g thinly sliced potatoes
- Olive oil
- 1 tbsp. grated parmesan cheese
- 1 large onion, chopped
- 2 cups natural yogurt
- 2 crushed cloves of garlic
- 3 lightly beaten eggs
- 3/4 cup light cream
- 1/2 tsp. nutmeg
- Butter
- 1/2 tsp cinnamon
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Cooking the dish according to the recipe:
- Preheat oven to 375°F (190°C). Brush the eggplant slices with olive oil and season with salt and pepper. Heat 2 tablespoons of oil in a large nonstick skillet and fry the eggplants over medium-high heat. Transfer to a paper towel to absorb excess oil. In the same large skillet, heat 2 tablespoons of olive oil and fry the onion and garlic for 3 minutes.
- Add the ground beef and brown thoroughly. Add the spices and tomatoes. Bring the mixture to a gentle simmer and cook for 10 minutes.
In a second nonstick skillet, heat 3 tablespoons of olive oil and fry the potatoes on both sides. Transfer to a paper towel to absorb excess oil, then season with salt and pepper. Place the potatoes, meat, and eggplant in a greased baking dish and sprinkle with Parmesan.
In a medium bowl, combine the yogurt, eggs, and cream. Season with salt and pepper and pour the sauce over the casserole. Let it rest for 10 minutes, then bake for 30-40 minutes, until the top is golden brown and the sauce is bubbling. Let the casserole rest for 15 minutes before serving.
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