Although I’ve already posted one moussaka recipe, it occurred to me that since it’s a regional dish it wouldn’t be such a bad idea to add a new recipe for a different version of it. Either way, this is absolutely delicious and filling comfort food that can be eaten at any time of the year, depending on the products that are in season at the moment. And since eggplants are in season right now (and also because I am big fan), I have decided to post a recipe that actively uses them.
So, here’s my recipe for potato and eggplant moussaka.
Ingredients (for 8 portions):
500g minced (lean) meat
1kg fresh or canned tomatoes
1 sweet green pepper
3-4 cloves of garlic
150ml sunflower seed or vegetable oil
1 spoon sweet or smoked paprika
½ spoon savory
½ spoon fenugreek (I will post a larger article on fenugreek later on)
Fresh basil leaves
For the crust:
2 large eggs
400g unflavored Greek yoghurt
3 tablespoons of flour
1/2 teaspoon of baking soda
1.Remove the stem of the eggplants. Cut them into 1cm slices. Salt them generously and set them aside until the bitter juice has been drawn out. For a more detailedexplanation of this process you can go here. Peel the potatoes and cut them into 1cm slices. Cut the onion in half, then cut the halves into thin slices. Remove the seeds of the pepper and cut it into thin slices. Peel and cut the garlic into small pieces.
2.After cleaning the eggplant slices from the juice, place them in a well-oiled baking dish the way it’s shown on the photo. No more than 1/3 of each slice should be overlapped by others. Sprinkle oil on them and bake them in a pre-heated 200C oven until they’re half-done. Remove them carefully from the baking dish so as not to tear them. Repeat the whole process with the rest of the eggplant slices, in case you have any left, then do the same with the potatoes.
3. While the eggplants and the potatoes are baking in the oven, prepare the sauce. Sautee the onion in 2-3 spoons of oil, then add the pepper, the garlic and the minced meat. Sautee until the meat falls apart. Season with salt and pepper (have in mind the eggplants will be well-salted!). Clear a small space on the bottom of the pot or pan you’re using add the paprika, then let it fry for a few seconds (no more than that, burned paprika tastes bitter), then mix it with the other ingredients and add the fenugreek and the savory. In the end add the tomatoes and about 75-100ml of water and let it boil on the stove, until all the potatoes and eggplants are done baking.
4.Using the same baking dish, pour a thin layer of the sauce, then place a layer of potatoes. Pour another layer of the sauce over the potatoes, then add a layer of eggplants. More sauce, then another layer of potatoes. Bake the dish in a 200C pre-heated oven until the tomatoes on top are caramelized.
5.Mix the eggs, yoghurt and flour. Add the baking soda. Mix well with a spoon. Pour the mixture on the dish and bake until it turns golden. Decorate with the basil leaves.
Wait for the dish to cool a bit before slicing with a very sharp knife and serving. Bon Appétit!
This recipe was prepared in collaboration with Vkusen Svyat (Tasty World) .