Greek-Style Moussaka with Yogurt
Greek-Style Moussaka with Yogurt

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, greek-style moussaka with yogurt. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Greek-Style Moussaka with Yogurt is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Greek-Style Moussaka with Yogurt is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook greek-style moussaka with yogurt using 19 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Greek-Style Moussaka with Yogurt:
  1. Make ready Eggplant
  2. Take Potatoes
  3. Get (Meat sauce)
  4. Take Garlic (minced)
  5. Take Onions (minced)
  6. Take Ground beef
  7. Take ☆Canned tomatoes
  8. Make ready ☆Parsley (minced)
  9. Take ☆Oregano (dried)
  10. Prepare shakes ☆Cinnamon powder
  11. Make ready ☆Salt
  12. Prepare ☆Black pepper
  13. Get ☆Japanese Worcestershire sauce
  14. Prepare Olive oil
  15. Make ready (Yogurt sauce)
  16. Make ready x 2 Plain yogurt (I used Activia brand)
  17. Prepare Egg
  18. Make ready Parmesan cheese
  19. Make ready Salt and pepper
Instructions to make Greek-Style Moussaka with Yogurt:
  1. Cut the eggplant including the skin into round slices about 1 cm thick. Preheat the oven to 190℃.
  2. Peel the potatoes, and cut into 5 mm thick round slices. Transfer into a heatproof dish, cover with plastic wrap, and microwave for 3 minutes.
  3. Making the meat sauce: Heat up a deep frying pan over medium heat, and add the olive oil. Sauté the garlic and onion until they become translucent.
  4. Add the ground beef, and fry over medium-high heat while stirring with a wooden spatula for about 4-5 minutes.
  5. Add in the ☆ ingredients, and mash the tomatoes with the wooden spatula. Add in the Step 1 potatoes, and simmer over medium heat to evaporate the liquid for about 10 minutes without a lid.
  6. In the mean time, pierce the eggplant slices with a fork. Cover with plastic wrap, and microwave for about 3 minutes until they become soft.
  7. Making the yogurt sauce: Add the plain yogurt, egg, Parmesan cheese, salt and pepper into a bowl, and mix with a whisk.
  8. Taste the Step 5 meat sauce and adjust the flavour.
  9. Spread out the potatoes and 1/2 of the meat sauce in the heatproof dish so that the surface is flat. Arrange the Step 6 eggplant, and spread out the remaining meat sauce on top.
  10. Spread out the Step 7 yogurt sauce all over at the end, bake in the oven for about 30 minutes until it becomes golden brown.
  11. Cut into rectangle portions, serve, and enjoy.

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