500 gr. ground beef
1 onion, chopped
1 garlic clove
1 tbsp tomato paste
250gr crushed tomatoes
1 tsp sugar
1 cinnamon stick
3 allspice seeds
1-2 eggplants (depending on their size), sliced
3 medium-sized potatoes, peeled and sliced
30 gr. breadcrumbs
600 gr. DODONI authentic Greek yoghurt 8%
100 gr. DODONI kefalotyri, grated
Wash the potatoes and eggplants. Peel the potatoes and cut the vegetables into thick slices.
Arrange the eggplants and potatoes on a baking tray, layered with parchment paper. Brush them with olive oil and season them with salt. Bake them in a preheated oven, at 200οC, for 12-15 minutes until they soften.
Heat 2 tablespoons olive oil in a pan. Sauté the ground beef until browned, for 5-6 minutes and season with salt and pepper.
Add the onion and keep sautéing for another 5-6 minutes. Add the garlic, cinnamon and allspice and saute for 1-2 minutes. Add the tomato paste in the pan, let it sauté while slightly scratching the bottom of the pan.
Add the crushed tomatoes, sugar, stir for a bit and lower the heat. Let it simmer for 15-20 minutes, stirring here and there and when most liquid has evaporated, remove from fire and put aside.
Grease a baking pan or a casserole dish and optionally, sprinkle some breadcrumbs. Layer the potatoes and top them with a layer of eggplants. Layer the meat sauce over the eggplants.
In a bowl mix the yoghurt, eggs, salt, freshly ground pepper and a little ground nutmeg and spread the mixture over the meat layer. Sprinkle with the kefalotyri and breadcrumbs and bake the moussaka in a preheated oven, at 180οC for 40-45 minutes.
Let the moussaka cool for at least 20 minutes prior to serving.