Baked Moussaka ala ~DKBB~
(original recipe by Callie Nash in March 2018 edition of Cooking Light magazine)
1 pound lean ground beef
1 red pepper, chopped
½ onion, chopped
1 Tbsp. chopped fresh thyme
1 Tbsp. minced garlic
1 can white beans, rinsed, drained, and slightly mashed
1 to 2 roma tomatoes, chopped
1 8oz. can tomato sauce
1 tsp. kosher salt
1 tsp. fresh cracked pepper
¾ cup plain Greek yogurt (1 small container)
2 large eggs, lightly beaten
- Preheat oven to 400° F.
- Brown ground beef in skillet over medium heat; drain; add in eggplant, bell pepper, onion, thyme, and garlic; cook 6 to 8 minutes.
- Add mashed beans, tomato, tomato sauce, salt, and pepper; heat thoroughly; spoon all into 9x13 glass baking dish.
- Combine yogurt and eggs in bowl, mixing well; pour this over the moussaka; bake 12 to 14 minutes, or until topping is bubbly and yogurt is set.
- Optional: sprinkle with fresh flat-leaf parsley and roasted pine nuts before serving.
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