Greek Moussaka
A classic Greek dish made with eggplant, ground beef, and a creamy bechamel sauce.
Ingredients
- ●2 medium eggplant
- ●1 lb ground beef80/20 lean to fat ratio
- ●1 medium onionchopped
- ●3 cloves garlic
- ●2 tbsp tomato paste
- ●1 cup greek yogurt
- ●2 tbsp all-purpose flour
- ●1 cup silky bechamel saucestore-bought or homemade
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Slice the eggplant into 1/4-inch thick rounds. Salt the eggplant to draw out moisture. Let it sit for 30 minutes.
- 3
In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces.
- 4
Add the chopped onion and cook until softened. Add the garlic and cook for 1 minute.
- 5
Stir in the tomato paste and cook for 1 minute.
- 6
In a separate saucepan, combine the Greek yogurt and flour. Whisk until smooth.
- 7
Add the bechamel sauce to the skillet with the meat mixture and stir until combined.
- 8
In a 9x13 inch baking dish, create a layer of eggplant slices. Spoon some of the meat mixture over the eggplant.
- 9
Repeat the layering process until all the ingredients are used, finishing with a layer of eggplant on top.
- 10
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the eggplant is tender and the top is lightly browned.