Moussaka
Discover our delightful Moussaka Stack recipe, featuring layers of tender eggplant, savory ground beef, and a rich tomato sauce, all topped with a creamy Greek yogurt and parmesan cheese mixture. This Mediterranean-inspired dish is perfectly seasoned with cinnamon and allspice, offering a warm and aromatic experience. Ideal for family dinners or special occasions!
Cook time 45 min
Prep time 15 min
Ingredients:
2 eggplant2 tsp olive oil
1 red onion
1 carrot
1 stalk celery
2 garlic cloves
1 tsp cinnamon
1 tsp allspice
14 oz ground beef (80/20%)
1 can canned tomatoes
2 tbsp tomato puree
1/2 cup water
3/4 cup greek yogurt
2 tbsp grated parmesan cheese
1 egg
Moussaka is a classic Greek dish that combines layers of eggplant, ground beef, and a rich tomato sauce, all topped with a creamy yogurt and cheese mixture. This moussaka stack recipe simplifies the traditional dish while retaining its delicious flavors. With ingredients like eggplant, ground beef, and Greek yogurt, you'll create a comforting meal that's perfect for any occasion.
Instructions:
- Preheat your oven to 375°F (190°C).
- Arrange the eggplant slices on a baking sheet. Brush both sides with 1 teaspoon of olive oil, and season with salt.
- Bake in the preheated oven for about 20 minutes, flipping halfway through, until tender and lightly browned. Set aside.
- In a large skillet, heat the remaining 1 teaspoon of olive oil over medium heat.
- Add the finely chopped red onion, carrot, and celery. Cook for 5-7 minutes until the vegetables are softened.
- Stir in the minced garlic, cinnamon, and allspice. Cook for an additional 1 minute until fragrant.
- Add the ground beef, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
- Pour in the crushed canned tomatoes, tomato puree, and water. Stir to combine.
- Bring the mixture to a simmer, reduce the heat to low, and cook for 15-20 minutes until the sauce thickens. Season with salt and pepper to taste.
- In a small bowl, mix together the Greek yogurt, grated Parmesan cheese, and the lightly beaten egg until well combined.
- Increase the oven temperature to 400°F (200°C).
- In a baking dish or on a parchment-lined baking sheet, start assembling the moussaka stacks.
- Place an eggplant slice at the bottom, spoon a generous amount of the beef mixture on top, then add another eggplant slice. Repeat layers, ending with an eggplant slice on the top.
- Spoon the Greek yogurt mixture over the top of each stack.
- Bake in the preheated oven for 20-25 minutes, until the top is golden brown and bubbly.
- Allow to cool for a few minutes before serving.
Tips:
- When salting the eggplant, let it sit for at least 30 minutes to draw out excess moisture and reduce bitterness.
- Use a high-quality canned tomato to ensure a rich and flavorful sauce.
- For a vegetarian version, substitute the ground beef with lentils or a plant-based meat alternative.
- To save time, the prepared moussaka stack can be assembled a day ahead and baked just before serving.
- Serve with a side salad or bread to complete the meal.
This moussaka stack is not only a feast for the eyes but also a delight for the palate. The combination of tender eggplant, savory beef, and creamy yogurt topping makes for an unforgettable dish. Whether you're cooking for family or guests, this simplified moussaka recipe is sure to impress.
Nutrition per serving
4 ServingsCalories 440kcal
Protein 27g
Carbohydrates 27g
Fiber 11g
Sugar 16g
Fat 27g
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