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

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:

1 large zucchini
300g
1 carrot
60g
1 eggplant
450g
2 tbsp olive oil
27g
1 onion
160g
12 oz ground beef (80/20%)
340g
1 can canned tomatoes
400g
1 tbsp corn flour
16g
3/4 cup greek yogurt
180g
1 egg
50g
1/4 cup grated parmesan cheese
20g
1 tsp cinnamon
3g

Instructions:

1. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
2. Prepare Vegetables:
- Slice the zucchini and eggplant into thin rounds. Dice the carrot and finely chop the onion.
3. Cook the Vegetables:
- 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.
4. Add Tomatoes and Spices:
- 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.
5. Prepare Eggplant and Zucchini:
- 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.
6. Make the Yogurt Sauce:
- In a bowl, combine the Greek yogurt, egg, corn flour, and grated Parmesan cheese. Mix well until smooth and set aside.
7. Assemble the Moussaka Pots:
- 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.
8. Bake:
- Place the pots or casserole dish in the preheated oven. Bake for 25-30 minutes, or until the top is golden brown and bubbly.
9. Serve:
- 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 Size500 grams
Energy
Calories 390kcal20%
Protein
Protein 24g17%
Carbohydrates
Carbohydrates 24g7%
Fiber 8g20%
Sugar 13g13%
Fat
Fat 30g35%
Saturated 10g33%
Cholesterol 120mg-
Vitamins
Vitamin A 190ug21%
Choline 120mg22%
Vitamin B1 0.76mg64%
Vitamin B2 0.52mg40%
Vitamin B3 6mg37%
Vitamin B6 0.72mg42%
Vitamin B9 88ug21%
Vitamin B12 2.35ug98%
Vitamin C 33mg36%
Vitamin E 1.45mg10%
Vitamin K 14ug11%
Minerals
Calcium, Ca 180mg14%
Copper, Cu 0.27mg30%
Iron, Fe 3.37mg31%
Magnesium, Mg 70mg16%
Phosphorus, P 350mg28%
Potassium, K 1090mg32%
Selenium, Se 24ug44%
Sodium, Na 310mg21%
Zinc, Zn 4.85mg44%
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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