Moussaka

This is a classic Greek dish that became very popular in the last ten years in the US. Like with many dishes that are authentic, but were adopted in other countries there are many different variations on it. Some include the use of eggplant exclusively, other also include potatoes. It is usually made with bechamel sauce, but I had it once with Greek style yogurt instead and loved it!

To start slice eggplants leingwise in half of an inch pieces and pan fly for a few minutes in olive oil set aside. Then pill and cut 3 large potatoes in the same manner as eggplants and pan fry it next.

Start meat mixture by chopping leeks and starting it in the pan with olive oil, let it sweat not brown. Next add ground beef or like in a traditional recipe lamb and let it brown with leeks. After it is not longer pink add chopped garlic, oregano and chopped carrots and one can of chopped organic tomatoes, salt and pepper. I also add one table spoon of spice combination that includes clove, cinnamon, ginger and fennel seeds. Let it all cook together and reduce around 30 minutes. This dish can be made in advance up to this point and assembled later.

When you are ready to assemble preheat your oven to 400 degrees. Take oven prof casserole dish and spray it with non stick spray and start layering eggplants to cover the bottom of the pan completely.

Next layer it with half of the meat mixture spread evenly covering the eggplant layer.

Then do another layer of eggplant, then meat and potatoes to top it off.

Mix one container 16 ones of Greek style strained yogurt with 2 organic eggs and salt and pepper. Mix it well till everything is incorporated and pour it over the layers. Top it with one cup of your favourite grated cheese and bake it off.

Once it is out of the oven let it stand for 10 minutes before serving.