Editorial sample recipeGreekintermediateGluten-Free

Greek Eggplant And Spiced Beef Skillet Moussaka

Name: Greek Eggplant And Spiced Beef Skillet Moussaka
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 500 g lean ground beef; 2 medium eggplants, sliced into 1cm thick rounds; 3 tbsp olive oil; 1 medium red onion, finely chopped; 3 cloves garlic, minced; 400 g canned tomato passata; 0.5 tsp ground cinnamon; 1 cup plain Greek yogurt; 1 large egg, whisked; 0.25 tsp ground nutmeg

Seared eggplant slices layered with warm cinnamon-scented ground beef sauce and topped with a creamy nutmeg yogurt topping.

Prep: 20 min
Cook: 30 min
Total: 50 min

Technique to learn

Stovetop Layered Simmering

Creating a multi-layered skillet meal by combining pre-cooked vegetables, rich meat ragù, and a custard top under low direct heat.

Instructions

Step 1: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and sear eggplant slices for 3 minutes per side until tender and browned, working in batches if needed, then remove to a plate.

Step 2: In the same skillet, heat remaining olive oil and cook chopped red onion and minced garlic for 3 minutes until softened.

Step 3: Add ground beef and brown for 6 minutes, breaking it into small bits with a spoon, then drain off excessive rendered fat.

Step 4: Stir tomato passata and ground cinnamon into the ground beef, cover, and simmer over low heat for 10 minutes until thick.

Step 5: In a separate bowl, whisk together the Greek yogurt, whisked egg, and ground nutmeg until smooth.

Step 6: Layer the seared eggplant over the meat sauce in the skillet, spoon the yogurt mixture evenly over top, cover with a tight lid, and steam on low heat for 8 minutes until the top layer is set.

Cooking tips

Pre-searing eggplant slices cooks off excess moisture so the final dish remains thick rather than watery.
Keep heat very low when setting the yogurt top layer so the egg sets smoothly without scrambling.
Original home-cooking adaptation inspired by Greek; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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