Moussaka with potatoes and eggplants

Submitted by enr on 06 Jul 2013
1 kg minced meat of your choice
2 onions
5-6 potatoes
2 eggplants (large)
3-4 tbsp sunflower oil
2 cloves garlic
2-3 tbsp tomato paste
salt, savory
400 g yogurt
1/2 tsp soda
2 eggs
4 tbsp flour
salt, savory, paprika
Moussaka with potatoes and eggplants
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Wash the eggplants and cut lengthwise into 4 pieces (not peel) and then a diameter of 1.5 cm. Add salt and leave to drain for 20 minutes. In a deep pan - use one with a diameter of 32 cm and depth of 8 cm - stir minced meat 2-3 cups water and finely chopped onions and the oil (not fry). Put it in the oven at 250C degrees, stirring for 10 minutes. Cut the washed and peeled potatoes into cubes and add to the mince and onion. Add salt to taste and put savory and chopped cloves of garlic. Fried eggplants and is added to the pan along with the tomato paste. Mix and bake another 10 minutes. Prepare the topping of yogurt with baking soda and eggs, flour and spices. Bay and bake at 200C degrees until crust (about 15 minutes).
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06 Jul 2013


It looks delicious. But after not fry the onion, I would not fried eggplants. So the dish will be much lighter and healthier. Greek moussaka and I do nothing to fry - and still going great! I have no doubt that this will be a moussaka :)

Escape roux. The idea is good Aliana- will try and aubergines Fry! :)