Easiest Way to Make Quick Greek-Style Moussaka with Yogurt

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

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

Lay plastic wrap directly on the sauce. Spread the béchamel sauce over the meat and sprinkle the cheese on top. 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.

Instructions 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.

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. I have visions of Greek Mamas having heated debates about what makes a great moussaka, arguing over earth shattering things like Moussaka by Greek chef Akis Petretzikis! Are you ready to try one of the most amazingly delicious dishes you have ever tasted?! It is usually followed when someone is allergic to nuts.

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