Eggplant Moussaka With Yogurt Sauce

How to make Eggplant Moussaka With Yogurt Sauce.


  • 3 small eggplants
  • 1/2 onion
  • 1/3 carrot
  • 3/4 pound ground beef
  • 1 egg
  • 1/2 cup panko bread crumbs
  • 1 teaspoon ketchup
  • 1 teaspoon Worcestershire sauce
  • Nutmeg
  • Thyme
  • 1/2 teaspoon salt
  • Pepper
  • 1 tablespoon vegetable oil
  • 1/2 cup plain yogurt
  • 1 tablespoon mint, chopped
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 1/2 teaspoon lime juice (or lemon)
  • 1/2 teaspoon salt
  • Pepper to taste


  1. Make 4 vertical slits onto the surface of the eggplants. Wrap in plastic and microwave for 3 minutes at 600 watts. After they have cooled down, carefully peel skin off. Arrange the eggplant skins onto a loaf pan. Chop the flesh of the eggplants.
  2. Chop the onions and carrots. Saute with some oil until vegetables are just tender.
  3. Combine ground beef, egg, panko, ketchup, Worcestershire sauce, nutmeg, thyme, salt and pepper in a bowl and mix well until ingredients are well combined. Mix in the eggplant flesh, onions and carrots. Pour the mixture into the eggplant-lined pan. Bake for 25 minutes at 400 degrees F.
  4. Microwave the garlic for 1 minute at 600 watts. Smash the garlic until it becomes a paste. Combine with yogurt, mint, olive oil, lime juice, salt and pepper.
  5. Once it's done, take it out of the oven. Cut into small portions and serve with the yogurt sauce. Garnish with vegetables and pink peppercorns if desired.