Moussaka This moussaka is mostly authentic with a couple of twists for added flavor. Many very traditional versions of moussaka use a layer of potatoes. Most modern versions do not which is a shame.

Ingredients of Moussaka

  1. You need 1 of onion chopped.
  2. You need 500 g of mince.
  3. Prepare 1 tin of chopped tomatoes.
  4. Prepare 1 of beef stock cube.
  5. You need 1 of Augergine sliced.
  6. Prepare 2 of potatoes peeled and sliced.
  7. It's 2 of eggs.
  8. You need 500 g of greek yoghurt.
  9. You need 100 g of cheddar cheese grated.

Moussaka step by step

  1. Heat oven to 180°C. Boil a pan of water ready for potatoes. Fry onion and mince until browned through (I cook in batches and drain any excess fat).
  2. Once browned through sprinkle oxo cube over the mince and mix in..
  3. Add tin of tomatoes, stir through then put a lid on and cook at low heat for 5 minutes..
  4. Add sliced potatoes to boiled water and cook for 5 minutes (do not over cook).
  5. Transfer mince to oven proof dish. Drain potatoes, leave on side to cool..
  6. Brush sliced aubergine with Olive oil and fry in batches..
  7. Layer potato on top of mince, layer aubergine on top of potato..
  8. Mix 2 eggs with greek yoghurt and pour over the aubergine..
  9. Sprinkle cheese over the top. Place in oven for 30 to 40 mins until bubbly..

Moussaka by Greek chef Akis Petretzikis! It is usually followed when someone is allergic to nuts. An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering. Moussaka, undoubtedly one of the most well known classic Greek recipes, is My Greek moussaka is aubergine based, and one which I make with a yogurt based topping for a slightly lighter Moussaka. A Greek-inspired casserole with layers of fried eggplant, beef, and Bechamel.

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