Recipe of the Week: Mousaka with Yogurt


Normally, the recipes that I post here are ones that are tried and true from my kitchen.  However, this one has not been tried in my kitchen because I’m not that fond of Mousaka.  So, for this week, here is a post from my mother’s kitchen…

Ingredients:

4 lbs. large eggplant, peeled
4 lbs. potatoes
1/2 lb. green peppers
oil for frying

Meat Sauce:

1/4 cup olive oil
2 lbs. ground beef
1 large onion, chopped
2 crushed garlic cloves
1 tsp. hot pepper flakes
2 cups crushed tomatoes
salt and pepper to taste
1 bay leaf
1/2 cup raisins (optional)
pinch nutmeg (optional)

Topping Ingredients:

3 cups strained yogurt
3 egg yolks

Directions:

1.  Peel and cut the potatoes into 1/4 inch slices.  Weight them down n a bowl of salted water with an inverted plate until you’re ready to use them.   Cut the eggplants into thin 1/4 inch slices.  Sprinkle them with salt and set them aside to drain.  Remove seeds from the green peppers, rinse them, and cut them in half.  Set aside to drain.

2.  Drain the potato slices.  Heat oil in a skillet and fry the potatoes until they are golden on each side.  Remove the slices to paper towels to drain.  Continue by frying the eggplant slices, one side and then on the other so they are evenly browned.  Lastly, fry the green peppers. Remove them to paper towels to drain off as much oil as possible.

3.  While the veggies are draining, make the sauce.  Heat the oil in a pot.  Brown your ground beef with the garlic and onions.  Add the rest of the ingredients and simmer the mixture for 20 minutes.

4.  To assemble the casserole, use a large baking pan that is 3 inches deep.  Line the bottom of it with a layer of potatoes.  Next, add a layer of eggplant, some green peppers, and top it with half of the sauce.  Begin a new layer of potatoes, continuing with eggplant, peppers and the remaining sauce.  Preheat your oven to 350°F.

5.  In a mixing bowl, whisk the eggs until frothy.  Add the yogurt and combine well.  Pour the yogurt sauce over the finished casserole and bake it for 30 to 40 minutes or until the top has set and browned.  Let the casserole cool down for 20 minutes or longer to set before you serve it.

 

 

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© Mertie Mae Botanics LLC and Horticulture Talk!, 2011. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Mertie Mae Botanics LLC and Horticulture Talk! with appropriate and specific direction to the original content.

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