Made one of my favorite dishes, and it's not half bad!

Serves 4. Took an hour and a half with all the prep.

Ingredients

• Stew
  • 500g minced beef
  • 1 large eggplant, sliced
  • 1 large onion, chopped
  • 5 cloves garlic, finely chopped
  • 400g can of diced tomatoes
  • 4 tbsp sun-dried tomatoes in oil, finely chopped
  • 500g potatoes, peeled, diced and boiled in water until soft
  • olive oil
  • ground black pepper
  • oregano
  • ground cinnamon
• Topping
  • 150g greek yogurt
  • 1 egg
  • 6 tbsp grated grana padano or parmesan

Method

1.

• Spread a small amount of olive oil on a deep baking pan, add the eggplant slices, then bake in an oven at 200°C until browned.
• Heat olive oil in a pan, and sauté the onions and garlic.
• Add the beef and keep stirring until it's browned.
• Add the diced tomatoes, sun-dried tomatoes, cooked potatoes and heat through.
• Add salt, pepper, oregano and cinnamon. "To taste."

2.

• Beat the egg in a dish.
• Mix in the yogurt and the cheese.
• Take the eggplant slices from the baking pan and pour the stew in their place. Smooth the surface with a spoon.
• Lay the eggplant slices over the stew.
• Pour the yogurt mixture over the eggplant, and smooth out evenly.
• Bake for 20 minutes at 200°C or until the topping has settled and turned golden.

Notes

You'll probably want something with the moussaka - rice, salad or whatever. We had it with one roti each and it was fine.

Pics