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Greek Moussaka

5 from 8 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 143 kcal

Ingredients
 

  • 500 g Ground beef
  • 1 Eggplant
  • 500 g Potato freshly peeled
  • 2 Garlic
  • 1 Onion
  • 1 Can 200 g Chopped tomatoes (ORO spicy)
  • 125 ml Red wine
  • 2 tbsp Chopped fresh parsley
  • 1 tbsp Dried oregano
  • 1 tbsp Honey
  • 1 pinch Salt
  • 2 Eggs
  • 1 Yogurt
  • 100 g Crumbled Feta
  • Black pepper
  • Salt
  • Freshly grated nutmeg
  • Olive oil

Instructions
 

  • It is best to have all the ingredients ready. Wash and peel the aubergines and cut them into approx. 1 cm thick slices. Sprinkle with salt and let steep for about 20-30 minutes. Very important, draws the bitter substances from the aubergine. Rinse and dry. Peel the potato and cut into thin slices. Dice the garlic and onion. Fry the eggplants on both sides in a little olive oil. Also fry the potato slices individually. Put both aside. Sauté the onion and garlic in olive oil, then fry the minced meat. Roast the tomato paste, add the canned tomatoes and wine. Now well!!!!! Spice up. Simmer for about 15 minutes. Now prepare the sauce. Whisk the eggs, yoghurt feta, pepper, salt, a pinch of cinnamon and a pinch of nutmeg together well. Now layer first potatoes, then minced meat, then aubergines in the baking dish. Finally, spread the sauce over it. Bake in the preheated oven at 200 degrees on the middle rack for about 25 minutes. Make sure the moussaka doesn't get too dark, reduce the temperature a little if necessary.

Nutrition

Serving: 100gCalories: 143kcalCarbohydrates: 8gProtein: 10gFat: 7.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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