Moussaka with eggplant

Eggplant Moussaka – a delicious and comforting dish, perfect for family meals or special occasions. This eggplant moussaka recipe combines layers of tender eggplant, flavorful meat, and a creamy yogurt sauce, offering an unforgettable culinary experience. We will explore each step of the preparation process, providing useful tips and variations to achieve a perfect result.

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 6

Ingredients:
- 2-3 large eggplants (about 1 kg)
- 300 g minced meat (beef, pork, or a combination)
- 1 large onion, finely chopped
- 2-3 garlic cloves, crushed
- 400 g canned tomatoes or 500 g fresh tomatoes, diced
- 200 ml tomato sauce
- 200 g Greek yogurt or sour cream
- 2 eggs
- 100 g grated cheese (optional, for extra flavor)
- Olive oil
- Salt and pepper to taste
- Spices of choice (oregano, basil)

Preparation:
1. Start by preparing the eggplant. Wash the eggplants, cut them into slices about 1 cm thick, and sprinkle with salt. Let them sit for 20 minutes in a colander to remove excess water and bitterness. This step is essential for achieving tender and tasty eggplant.

2. While the eggplants rest, sauté the onion. Heat 2-3 tablespoons of olive oil in a large pan over medium heat. Add the chopped onion and sauté until golden and soft, about 5-7 minutes. Then, add the crushed garlic and sauté for another minute, being careful not to burn it.

3. Add the minced meat to the pan and continue cooking, stirring frequently, until it browns evenly. Add the diced tomatoes and tomato sauce, seasoning with salt, pepper, and herbs. Let the mixture simmer on low heat for 10-15 minutes to allow the flavors to combine.

4. Meanwhile, rinse the eggplant slices under cold water and dry them with a paper towel. Heat a grill pan or a regular pan with a little oil and fry the eggplant slices on both sides until golden and soft. This will add a nice texture to the dish.

5. Preheat the oven to 180°C. In a separate bowl, mix the yogurt or sour cream with the beaten eggs and a pinch of salt. This will be the cream that adds a delicious layer of creaminess over the moussaka.

6. Assemble the moussaka: starting with a layer of meat, add a layer of eggplant, then another layer of meat, followed by eggplant. Finish with the yogurt mixture and grated cheese, covering evenly.

7. Bake the moussaka in the oven for 30-45 minutes, until the top is golden and slightly crispy. Let the dish sit for 10-15 minutes before slicing. This will allow the flavors to stabilize.

Serving suggestions: Serve the eggplant moussaka warm, alongside a fresh vegetable salad or a side of rice. This recipe can be easily adapted; try adding zucchini or fried potatoes in layers for a richer version.

Variations: You can experiment with different types of minced meat or even use a vegetarian alternative, such as lentils or chopped mushrooms. Additionally, adding spices like cumin or paprika can provide a more intense flavor.

This eggplant moussaka recipe is not only simple but also extremely satisfying. With each bite, you will feel how the flavors harmoniously combine, making this dish unforgettable. Bon appétit!