Steps to Make Jamie Oliver Greek-Style Moussaka with Yogurt

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, greek-style moussaka with yogurt. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Greek-Style Moussaka with Yogurt is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Greek-Style Moussaka with Yogurt is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have greek-style moussaka with yogurt using 19 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Greek-Style Moussaka with Yogurt:

1. Take 1 large Eggplant
2. Get 2 Potatoes
3. Make ready (Meat sauce)
4. Prepare 2 clove Garlic (minced)
5. Get 1/2 large Onions (minced)
6. Take 300 grams Ground beef
7. Take 1 can ☆Canned tomatoes
8. Prepare 1 tbsp ☆Parsley (minced)
9. Prepare 1/2 tsp ☆Oregano (dried)
10. Get 3 shakes ☆Cinnamon powder
11. Get 1/2 tsp ☆Salt
12. Get 1 dash ☆Black pepper
13. Make ready 1 tbsp ☆Japanese Worcestershire sauce
14. Get 1 tbsp Olive oil
15. Make ready (Yogurt sauce)
16. Prepare 85 grams x 2 Plain yogurt (I used Activia brand)
17. Get 1 Egg
18. Get 3 tbsp Parmesan cheese
19. Get 1 Salt and pepper

Steps to make Greek-Style Moussaka with Yogurt:

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.

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