Delicious Lamb Moussaka Recipe - A Mediterranean Delight

1. 1

   Prepare the eggplants

   Slice the eggplants and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture and bitterness.

   Rinse and pat dry before cooking.
2. 2

   Cook the lamb

   In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent. Add ground lamb and cook until browned.

   Break the lamb into small pieces for even cooking.
3. 3

   Add tomatoes and spices

   Stir in crushed tomatoes and cinnamon. Simmer for 15 minutes until the mixture thickens.

   Adjust seasoning as needed.
4. 4

   Cook the eggplants

   In another skillet, add a bit of olive oil and fry the eggplant slices until golden brown on both sides.

   Do not overcrowd the pan; work in batches if necessary.
5. 5

   Prepare the topping

   In a bowl, mix Greek yogurt and egg until well combined. Set aside.

   Ensure the yogurt is at room temperature for easy mixing.
6. 6

   Assemble the Moussaka

   In a baking dish, layer half of the eggplant, followed by the lamb mixture, and then the remaining eggplant. Spread the yogurt mixture on top.

   Make sure to cover the eggplant completely with the yogurt mixture.
7. 7

   Bake

   Preheat the oven to 350°F (175°C). Bake the Moussaka for 30-40 minutes or until golden on top.

   Let it rest for 10 minutes before serving.

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