Moussaka stacks with yogurt bechamel
Dimitra's Dishes · ♥ 594 likes · 21K views · 8 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tsp salt
- 2 tbsp parsley
- 1 whole onion
- 2–3 tbsp olive oil
- salt
Cook the finely chopped onion in the olive oil with a pinch of salt over medium heat until soft and golden, 8 to 10 minutes.
- freshly cracked black pepper
- ¼ tsp cinnamon
- crushed red pepper flakes
- 1 can crushed tomatoes
Season with salt, black pepper, cinnamon and red pepper flakes; add the crushed tomatoes and rinse the can with a little water.
- 4–5 whole potatoes
- olive oil
- salt and pepper
Peel the potatoes and slice about an inch thick; lay on a baking pan, drizzle with olive oil and season both sides.
- 2 whole eggplants
Slice the unpeeled eggplants into inch-thick rounds, brush both sides with oil from a bowl so they don't get greasy, and season both sides.
Bake on the top rack about 20 minutes, perhaps 5 more, until soft and fully cooked; cool slightly.
- 2 cup greek yogurt
- ½ cup heavy cream
- 2 whole egg yolks
- ¼ tsp ground nutmeg
- salt and freshly cracked black pepper
- 1 cup kefalotiri or grated parmesan
Whisk the Greek yogurt, cream, egg yolks, nutmeg, salt, pepper and cheese in a bowl for the bechamel.
No-cook yogurt bechamel
- parmesan
On the potato pan, stack a potato slice, a little parmesan, an eggplant slice, a heaping tablespoon of meat sauce and another eggplant (or potato) slice.