Beef moussaka pots
Enjoy a delicious twist on a classic dish with these Beef Moussaka Pots! Filled with layers of tender zucchini, carrot, and eggplant, combined with flavorful ground beef and aromatic spices. Topped with a creamy yogurt and parmesan cheese mixture, this savory recipe is perfect for a comforting meal. Easy to make and packed with Mediterranean flavors, it's a hit for any occasion.
- 11 Feb 2025
- Cook time 35 min
- Prep time 15 min
- 4 Servings
- 12 Ingredients
Beef Moussaka Pots are a delightful twist on the classic Greek dish. This recipe combines layers of seasoned ground beef, fresh vegetables, and a creamy yogurt topping to create a comforting and delicious meal. Perfectly portioned in individual pots, they make for a great dinner party dish or a family meal.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the zucchini and eggplant into thin rounds. Dice the carrot and finely chop the onion.
- Heat 1 tbsp of olive oil in a large skillet over medium heat.
- Add the chopped onion and diced carrot, sautéing until they start to soften (about 5 minutes).
- Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes.
- Pour the canned tomatoes (including their juice) into the skillet with the beef. Stir in the cinnamon.
- Allow the mixture to simmer for about 10 minutes until thickened. Season with salt and pepper to taste.
- While the beef mixture is simmering, heat the remaining 1 tbsp of olive oil in another skillet over medium-high heat.
- Fry the eggplant and zucchini slices in batches until they are golden brown on both sides. Remove and set aside.
- In a bowl, combine the Greek yogurt, egg, corn flour, and grated Parmesan cheese. Mix well until smooth and set aside.
- In individual baking pots or a single casserole dish, layer the zucchini and eggplant slices on the bottom.
- Pour the beef mixture over the vegetables evenly.
- Spoon the yogurt sauce over the beef mixture, spreading it out evenly.
- Place the pots or casserole dish in the preheated oven. Bake for 25-30 minutes, or until the top is golden brown and bubbly.
- Remove from the oven and allow the moussaka pots to cool slightly before serving. Enjoy your delicious Beef Moussaka Pots!
Tips:
- Slice the zucchini, carrot, and eggplant into thin, even pieces to ensure they cook through and layer nicely.
- Cook the ground beef until it’s well browned to enhance the flavor of the dish.
- To make the yogurt topping extra smooth, whisk the Greek yogurt and egg together thoroughly before spreading it on top.
- Consider sprinkling a little extra parmesan cheese on top for a golden, crispy finish.
- If you prefer a slightly thicker sauce, add a bit more corn flour to the tomato mixture.
- Allow the pots to cool for a few minutes after taking them out of the oven to set the layers and make serving easier.
The Beef Moussaka Pots offer a rich, savory flavor with a hint of warmth from the cinnamon and a satisfying mix of textures. The creamy yogurt and parmesan topping beautifully complement the hearty layers beneath. This dish not only brings a taste of Greece to your table but also provides a comforting and filling meal that will be enjoyed by all.
| Nutrition Facts | |
|---|---|
| Serving Size | 500 grams |
| Energy | |
| Calories 390kcal | 20% |
| Protein | |
| Protein 24g | 17% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 8g | 20% |
| Sugar 13g | 13% |
| Fat | |
| Fat 30g | 35% |
| Saturated 10g | 33% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 190ug | 21% |
| Choline 120mg | 22% |
| Vitamin B1 0.76mg | 64% |
| Vitamin B2 0.52mg | 40% |
| Vitamin B3 6mg | 37% |
| Vitamin B6 0.72mg | 42% |
| Vitamin B9 88ug | 21% |
| Vitamin B12 2.35ug | 98% |
| Vitamin C 33mg | 36% |
| Vitamin E 1.45mg | 10% |
| Vitamin K 14ug | 11% |
| Minerals | |
| Calcium, Ca 180mg | 14% |
| Copper, Cu 0.27mg | 30% |
| Iron, Fe 3.37mg | 31% |
| Magnesium, Mg 70mg | 16% |
| Phosphorus, P 350mg | 28% |
| Potassium, K 1090mg | 32% |
| Selenium, Se 24ug | 44% |
| Sodium, Na 310mg | 21% |
| Zinc, Zn 4.85mg | 44% |
| Water | |
| Water 420g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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