Step-by-Step Guide to Prepare Quick Greek-Style Moussaka with Yogurt

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, greek-style moussaka with yogurt. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Greek-Style Lamb Burgers with Yogurt-Cucumber Sauce. Moussaka with Yogurt Béchamel. this link is to an external site that may or may not meet accessibility guidelines. Moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with Well, I like to think they do.

Greek-Style Moussaka with Yogurt is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Greek-Style Moussaka with Yogurt is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook greek-style moussaka with yogurt using 19 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Greek-Style Moussaka with Yogurt:

1. Take 1 large Eggplant
2. Make ready 2 Potatoes
3. Make ready (Meat sauce)
4. Get 2 clove Garlic (minced)
5. Make ready 1/2 large Onions (minced)
6. Get 300 grams Ground beef
7. Make ready 1 can ☆Canned tomatoes
8. Make ready 1 tbsp ☆Parsley (minced)
9. Prepare 1/2 tsp ☆Oregano (dried)
10. Take 3 shakes ☆Cinnamon powder
11. Make ready 1/2 tsp ☆Salt
12. Get 1 dash ☆Black pepper
13. Get 1 tbsp ☆Japanese Worcestershire sauce
14. Make ready 1 tbsp Olive oil
15. Get (Yogurt sauce)
16. Get 85 grams x 2 Plain yogurt (I used Activia brand)
17. Take 1 Egg
18. Make ready 3 tbsp Parmesan cheese
19. Get 1 Salt and pepper

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Steps to make Greek-Style Moussaka with Yogurt:

1. Cut the eggplant including the skin into round slices about 1 cm thick. Preheat the oven to 190℃.
2. Peel the potatoes, and cut into 5 mm thick round slices. Transfer into a heatproof dish, cover with plastic wrap, and microwave for 3 minutes.
3. Making the meat sauce: Heat up a deep frying pan over medium heat, and add the olive oil. Sauté the garlic and onion until they become translucent.
4. Add the ground beef, and fry over medium-high heat while stirring with a wooden spatula for about 4-5 minutes.
5. Add in the ☆ ingredients, and mash the tomatoes with the wooden spatula. Add in the Step 1 potatoes, and simmer over medium heat to evaporate the liquid for about 10 minutes without a lid.
6. In the mean time, pierce the eggplant slices with a fork. Cover with plastic wrap, and microwave for about 3 minutes until they become soft.
7. Making the yogurt sauce: Add the plain yogurt, egg, Parmesan cheese, salt and pepper into a bowl, and mix with a whisk.
8. Taste the Step 5 meat sauce and adjust the flavour.
9. Spread out the potatoes and 1/2 of the meat sauce in the heatproof dish so that the surface is flat. Arrange the Step 6 eggplant, and spread out the remaining meat sauce on top.
10. Spread out the Step 7 yogurt sauce all over at the end, bake in the oven for about 30 minutes until it becomes golden brown.
11. Cut into rectangle portions, serve, and enjoy.

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