Moussaka without bechamel creme

If you love traditional flavors but look for a lighter, faster and daily version of our favorite food, Moussaka without bechamel is the perfect solution. Tips: Wait for it to cool down a few minutes before cutting and serving when done.

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Step 1

We wash half a kilo of potatoes very well, peel them and cut them with a sharp knife in small, uniform cubes. We leave them aside. At the same time, chop the onion and both carrots in small pieces.

Step 2

In a deep pot we heat one tablespoon of oil in moderate to strong heat. Add the chopped onion and carrots and sauté for 3-4 minutes until soft. Pour one kilo of minced meat and fry it for 5-6 minutes, constantly breaking it with a wooden spoon, until it changes color and rolls nicely.

Step 3

Add to the pot the two grated tomatoes, the chopped fresh parsley and all the spices: paprika, pepper, mint and oregano. Mix well and simmer the mixture for a few more minutes until the flavors combine. Remove from the heat, empty the minced meat in the pan along with the cut potatoes and mix evenly.

Step 4

Pour hot water into the pan so that it reaches almost the same height as potatoes. we place in a preheated oven at 180 degrees and bake for about 40 minutes, until the potatoes are soft.

Step 5

While moussaka is in the oven, we prepare the coating. In a deep bowl, add the 2 eggs, 200 gr. drained yogurt, baking soda and pinch salt. Use a hand whisk until you have a smooth, homogeneous and slightly fluffy cream.

Step 6

When moussaka is almost done (you will notice that the water is absorbed), we carefully take the pan out of the oven. Pour over the entire surface with the mixture of yogurt and eggs, spread evenly with a spatula. We return the pan to the oven and bake at 180 degrees for another 10-15 minutes. We are careful not to burn the top, but to get a wonderful, deep golden color and become fluffy. Let it stand for 10 minutes, cut into pieces and serve.

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