Moussaka
Moussaka is Greece's answer to lasagna, a layered eggplant and beef casserole topped with a creamy béchamel. The dish showcases how Greek cooks treat vegetables as equal partners to meat, not mere sides. Building those distinct layers teaches technique, while the yogurt-enriched sauce offers brightness against the deep tomato base. It's substantial enough for a winter table yet relies on summer's best produce.
Instructions
Heat the grill to high.
Brown the beef in a deep ovenproof frying pan over a high heat for 5 mins.
Meanwhile, prick the aubergine with a fork, then microwave on High for 3-5 mins until soft.
Mix the yogurt, egg and parmesan together, then add a little seasoning.
Stir the tomatoes, purée and potatoes in with the beef with some seasoning and heat through.
Smooth the surface of the beef mixture with the back of a spoon, then slice the cooked aubergine and arrange on top.
Pour the yogurt mixture over the aubergines, smooth out evenly, then grill until the topping has set and turned golden..
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