Moussaka
Aubergine, spiced beef and a golden custard top — Greece's great layered casserole.
- Total
- 35 min
- Serves
- 4
Greece's great layered casserole: silky aubergine and potato layered with cinnamon-scented beef, topped with a Greek-yogurt custard and parmesan, baked until the surface bronzes and the layers set. Moussaka is project cooking with a hero's reward — rich, aromatic, sliceable. Make it on a slow afternoon and feast for days.
Ingredients
- 500g Beef
- 1 large Aubergine
- 150g Greek Yogurt
- 1 beaten Egg
- 3 tbs Parmesan
- 400g Tomato
- 4 tbs Tomato Puree
- 350g Potatoes
Instructions
- Heat the grill to high. Brown the beef in a deep ovenproof frying pan over a high heat for 5 mins.
- Meanwhile, prick the aubergine with a fork, then microwave on High for 3-5 mins until soft.
- Mix the yogurt, egg and parmesan together, then add a little seasoning.
- Stir the tomatoes, puree and potatoes in with the beef with some seasoning and heat through. Smooth the surface, then slice the cooked aubergine and arrange on top.
- Pour the yogurt mixture over the aubergines, smooth out evenly, then grill until the topping has set and turned golden.
Nutrition (per serving)
- Calories
- 550
- Protein
- 0 g
- Fat
- 0 g
- Carbs
- 0 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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