Moussaka

Name: Moussaka
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 500 g ground beef; 1 large eggplant; 150 g Greek yogurt; 1 egg, beaten; 3 tbsp parmesan, grated; 400 g canned crushed tomatoes; 4 tbsp tomato puree; 350 g yellow potatoes, peeled and diced small

From the kitchen of Carly

Greek shepherd's-pie energy: spiced ground beef under sliced eggplant, finished with a tangy yogurt-egg topping that browns under the broiler. The microwave shortcut on the eggplant turns this from a 2-hour project into a 45-minute weeknight win.

Prep: 10 min
Cook: 30 min
Total: 40 min
Servings: 4
Difficulty: easy

Ingredients

4 servings

500 gground beef
1large eggplant
150 gGreek yogurt
1egg, beaten
3 tbspparmesan, grated
400 gcanned crushed tomatoes
4 tbsptomato puree
350 gyellow potatoes, peeled and diced small

Instructions

Heat your broiler on high.
Brown the ground beef in a deep oven-safe skillet over high heat for about 5 minutes, breaking it apart as it cooks.
While the beef browns, prick the eggplant a few times with a fork and microwave on high for 4 to 5 minutes until soft to the squeeze.
In a small bowl, whisk together the yogurt, beaten egg, and parmesan. Season with a pinch of salt and pepper.
Stir the crushed tomatoes, tomato puree, and diced potatoes into the beef. Season generously with salt and pepper. Cook another 5 minutes to heat through and let the flavors mingle.
Smooth the meat mixture flat with the back of a spoon. Slice the cooked eggplant into rounds and shingle them across the top.
Pour the yogurt mixture over the eggplant in an even layer.
Slide the skillet under the broiler and broil until the top is set and golden brown, 5 to 7 minutes. Watch it. The line between golden and burnt is short.
Let it rest 5 minutes before scooping into bowls.

Substitutions

ground beef to ground lamb (more traditional) or 50/50 beef-and-lamb. Lamb is the classic choice for moussaka. Beef is the easier-find substitute.
Greek yogurt topping to quick bechamel or ricotta whisked with egg and parmesan. Bechamel is traditional but adds 15 minutes. Yogurt is the cheat that tastes legit.
potatoes to skip them and double the eggplant. Closer to the Cretan style. Lower carb, lighter dish.

Pairs well with: A simple Greek salad with feta, cucumber, olives, Warm pita or crusty bread for the sauce, A glass of Agiorgitiko or any medium red

Adapted from TheMealDB.