Greek Style Moussaka With Yogurt Recipe by cookpad.japan
Cooking Instructions 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. 1 Cut the eggplant including the skin into round slices about 1 cm thick. Preheat the oven to 190℃. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 11 Cut into rectangle portions, serve, and enjoy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Buffalo Chicken Dip Superbowl Sausage dip Delicious Protein Packed Brownies (w/o the protein powder!) 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