Hi, I am Laura. Today, I’m gonna show you how to prepare greek-style moussaka with yogurt recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Greek-Style Moussaka with Yogurt Recipe
Greek-Style Moussaka with Yogurt is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Greek-Style Moussaka with Yogurt is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have greek-style moussaka with yogurt using 19 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Greek-Style Moussaka with Yogurt:
- Take 1 large Eggplant
- Take 2 Potatoes
- Get (Meat sauce)
- Take 2 clove Garlic (minced)
- Get 1/2 large Onions (minced)
- Make ready 300 grams Ground beef
- Get 1 can ☆Canned tomatoes
- Prepare 1 tbsp ☆Parsley (minced)
- Take 1/2 tsp ☆Oregano (dried)
- Make ready 3 shakes ☆Cinnamon powder
- Get 1/2 tsp ☆Salt
- Get 1 dash ☆Black pepper
- Get 1 tbsp ☆Japanese Worcestershire sauce
- Make ready 1 tbsp Olive oil
- Take (Yogurt sauce)
- Get 85 grams x 2 Plain yogurt (I used Activia brand)
- Take 1 Egg
- Take 3 tbsp Parmesan cheese
- Prepare 1 Salt and pepper
Steps to make Greek-Style Moussaka with Yogurt:
- Cut the eggplant including the skin into round slices about 1 cm thick. Preheat the oven to 190℃.
- 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.
- 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.
- Add the ground beef, and fry over medium-high heat while stirring with a wooden spatula for about 4-5 minutes.
- 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.
- 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.
- Making the yogurt sauce: Add the plain yogurt, egg, Parmesan cheese, salt and pepper into a bowl, and mix with a whisk.
- Taste the Step 5 meat sauce and adjust the flavour.
- 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.
- 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.
- Cut into rectangle portions, serve, and enjoy.
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