There are several recipes for moussaka on my site, all of them are good. I made this one accidentally, since I didn't have enough potatoes, so I substituted the lack of potatoes with zucchini. Even better. Since then, I often prepare moussaka this way. You can replace zucchini with eggplant if wanted, but then you'll need to fry shortly sliced eggplant to soften.
If you want to search for the other mousssaka recipes, just type "moussaka" in the search field on www.macedoniancuisine.com or click here.
Ingredients:
Ingredients:
- 1 kg of potatoes (35 oz)
- 2 medium-sized zucchini
- 500 g of minced meat (17.5 oz)
- 1 small head of onions
- as necessary vegetable seasoning or salt, black ground pepper, oregano, dried parsley, a little garlic powder
- 50 ml of oil (1/5 cup)
- 100 ml water (1/3 cup)
- 3 eggs
- 1 cup plain yogurt or a mixture of yogurt with milk (or milk, buttermilk)
- Peel the potatoes and cut them into thin circles. I use cabbage grater and it goes very fast and all potatoes are of the same thickness. Do the same with the zucchini.
- Finely chop the onion and place it on a little oil, add the minced meat and fry it nicely. In the end, add spices like vegeta (I put a little more than half a tablespoon), black pepper, oregano, parsley, garlic powder ... you can add half a tablespoon of red paprika, I don't add it since I like my moussaka white.
- Preheat the oven to maximum degrees.
- In a pan of 24 - 26 cm, arrange one row with potatoes, add a bit of salt or vegetable seasoning, arrange all zucchini, add salt and a little garlic if wanted since zucchini goes excellent with garlic, add the minced meat and finish with potatoes.
- Sprinkle 50 ml of oil on top and spices.
- Add just a little water, don't add a lot because zucchini will release water.
- Put it to bake for about 40 minutes to 220 C (430 F) degrees, until the top potatoes start getting color. Remove the moussaka and sprinkle with scraped eggs and yogurt and return it to bake for another 15 minutes.
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