Alternative moussaka with yogurt béchamel and feta mousse

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A different moussaka that is definitely worth trying. Light and at the same time delicious, it will enchant you with the marriage of textures and flavors. The feta mousse comes to cool by filling the vegetables and the minced meat and to make the alternative moussaka the ultimate summer dish.

Materials

  • 2 Green peppers
  • 2 Red peppers
  • 2 Eggplants
  • 2 Zucchini
  • 20-30 g toast

For the minced meat

  • 1/2 kg ground beef
  • 1 large onion
  • 1 clove garlic
  • 1 tablespoon sweet tomato paste
  • 1 tablespoon sugar
  • 300 g peeled and chopped tomatoes
  • Salt Pepper

For yogurt béchamel

  • 500 g strained yogurt
  • 2 eggs
  • salt - pepper - nutmeg
  • 200 gr kefalotyri

For feta mousse (optional)

  • 200 g hard feta
  • 50 g sour milk
  • 50 gr extra virgin olive oil
  • scratch lime
  • oregano - pepper

Implementation

  1. Cut our vegetables into strips and spread them in oil paste, mixing them with a little pepper, salt and a little olive oil. Bake in a preheated oven at 180 degrees for 15 minutes until soft.
  2. Alternative moussaka

    In a deep pan, pour a little olive oil and sauté the minced meat until it starts to brown. Then add the pulp, stir, add the onion and finally the garlic and mix.
    Add the tomatoes, sugar, salt and pepper and let it simmer for 15 to 20 minutes until the many liquids evaporate.

  3. Grease our pan, sprinkle with a little toast and spread the vegetables, stirring with a little kefalotyri and the minced meat on top.
  4. In a bowl, beat the yogurt and eggs. Add salt and pepper and nutmeg and spread the mixture on top of the minced meat. After layering, sprinkle with the remaining kefalotyri and bake in a preheated oven for about 45 minutes at 180 degrees.
  5. Once it gets colored, take it out and let it cool for at least half an hour before serving.
  6. For the mousse, crush the feta and throw it in the blender with the rest of the ingredients. We can play with the taste and use thyme or boukovo or even mint

Bon appetit

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