Each bite of this dish brings back wonderful childhood memories. Moussaka originated from the Balkans and there are many different varieties of it. The main ingredients in moussaka are minced meat with eggplant or potatoes. I chose to use potatoes as I find it tastes best and it is the typical way Bulgarians like to serve it! This recipe may look like it’s difficult, but the preparation is a breeze and then you just pop it in the oven and bake.
- 2-3 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, chopped
- 1 zucchini, chopped
- 1 lb grass-fed ground beef
- 1 large potato, diced
- 3 tomatoes, grated
- 1 tbsp oregano
- 1 tsp paprika
- 1 tsp cumin
- salt & pepper to taste
FOR THE CRUST
- 1 1/2 cup plain Greek yogurt
- 1/2 tsp baking soda
- 1 tbsp almond or quinoa flour (gluten free)
- 3 eggs, at room temperature
- 2 tbsp fresh parsley, chopped
- 1/2 cup grated cheese (optional)
- STEP 1. In a skillet, heat olive oil and add the onions, carrots, zucchini and cook for 2-3 minutes.
- STEP 2. Add minced garlic and ground meat. Stir it very well with a wooden spoon so the meat doesn’t form chunks. Cook for about 5-10 minutes on low heat.
- STEP 3. Add diced potatoes, tomatoes, and spices. Cook for 1 minute, stirring occasionally.
- STEP 4. Preheat oven to 450 F.
- STEP 5. Transfer the mixture into a baking dish (I used 13×9), spreading it evenly.
- STEP 6. Add enough water to cover the potatoes and bake for 35-40 minutes. Make sure the water is absorbed and the potatoes are cooked through.
- STEP 7. While the moussaka is baking, prepare the crust.
- STEP 8. In a glass bowl, mix yogurt and baking soda. Add gluten free flour, parsley and eggs (at room temperature) and beat until smooth.
- STEP 9. Pour the sauce over the moussaka and sprinkle with cheese if you wish to add more flavor.
- STEP 10. Bake for 10-15 minutes, until golden brown.
Bon Apetit! xx