Moussaka
One of my best friends from first grade through high school is half Greek. I was able to eat in her families home multiple times. The "chef" was her Yiayia. In Greece, that is one of the names for Grandmother. Yiayia was always an amazing chef, she did not only cook Greek food, but really anything that her grandkids wanted to eat. I have not been there in a while, but I still LOVE Greek food and I have been wanting to make some at home. The first day is today, and on the menu is Moussaka. This recipe is from a book called Mediterran by Parragon.
prep and cook: 25 min
bake: 45 min
Ingredients:
1 large eggplant, thinly sliced
1 lb ground beef
1 large white onion, thinly sliced
2 clove garlic, smashed and cut
14 oz can tomatoes
2 tbsp chipped fresh parsley
salt and pepper
2 eggs
1 cup plain yogurt
Grated parmesan cheese
Turn on the over 350 F. Get a large, dry, nonstick skilled, and put it on High. Use batches on the sliced eggplant into the skilled to get them browned on each side. Remove from the skillet, but it on the side.
Slightly lower the temp and add the beef. Good for about 5 minutes, once the beef is browned on each side. Stir in the onions and garlic and cook for 5 minutes. Add the tomatoes, parsley, salt, and pepper, then bring to a boil and let simmer for 20 minutes.
Arrange half of the eggplant slices in a layer in an ovenproof dish. Add the meat mixture, then final layer of the remaining eggplant slices.
Beat the eggs in a bowl, then beat in the yogurt and season with salt and pepper. Pour the mixture over the eggplant and sprinkle the prated cheese on top. Bake the moussaka in the oven for 45 minutes, or until golden brown.
prep and cook: 25 min
bake: 45 min
Ingredients:
1 large eggplant, thinly sliced
1 lb ground beef
1 large white onion, thinly sliced
2 clove garlic, smashed and cut
14 oz can tomatoes
2 tbsp chipped fresh parsley
salt and pepper
2 eggs
1 cup plain yogurt
Grated parmesan cheese
Turn on the over 350 F. Get a large, dry, nonstick skilled, and put it on High. Use batches on the sliced eggplant into the skilled to get them browned on each side. Remove from the skillet, but it on the side.
Slightly lower the temp and add the beef. Good for about 5 minutes, once the beef is browned on each side. Stir in the onions and garlic and cook for 5 minutes. Add the tomatoes, parsley, salt, and pepper, then bring to a boil and let simmer for 20 minutes.
Arrange half of the eggplant slices in a layer in an ovenproof dish. Add the meat mixture, then final layer of the remaining eggplant slices.
Beat the eggs in a bowl, then beat in the yogurt and season with salt and pepper. Pour the mixture over the eggplant and sprinkle the prated cheese on top. Bake the moussaka in the oven for 45 minutes, or until golden brown.
Until next time!
Alex :)
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