Greek Eggplant and Beef Bake with Yogurt-Feta Topping

By Sprig Originals ✓ · cooked up in Sprig

All the comfort of moussaka with none of the fuss: cubes of eggplant roast right in the baking dish, get folded into a cinnamon-scented beef and tomato sauce, then disappear under a tangy yogurt-and-feta topping that bakes to a golden custard. One dish, a family-sized dinner, and leftovers that reheat beautifully.

Ingredients

• 2 medium eggplants, cut into 1-inch cubes (about 2 lb)
• 4 tbsp olive oil, divided
• 1 tsp salt, divided

• 1 lb ground beef
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp ground cinnamon
• 2 tsp dried oregano
• 1 can (28 oz) crushed tomatoes
• 1/2 tsp black pepper

• 2 cups plain Greek yogurt
• 3 large eggs
• 2 tbsp all-purpose flour
• 6 oz feta cheese, crumbled

Instructions

1. Heat the oven to 425F. Toss the eggplant cubes with 3 tablespoons olive oil and 1/2 teaspoon salt directly in a 9x13-inch baking dish, spread level, and roast for 25 minutes, stirring once halfway, until softened and browned at the edges.
2. While the eggplant roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high. Add the ground beef and onion and cook, breaking up the meat, for 8 to 10 minutes until the beef is browned and the onion is soft. Spoon off any excess fat.
3. Stir in the garlic, cinnamon, oregano, remaining 1/2 teaspoon salt, and the black pepper and cook for 1 minute. Add the crushed tomatoes and simmer over medium for 10 minutes, until thick enough that a spoon leaves a trail.
4. In a bowl, whisk the Greek yogurt, eggs, and flour until smooth, then stir in half the feta.
5. Reduce the oven to 375F. Spoon the meat sauce over the roasted eggplant in the baking dish and fold together gently, then smooth the top flat.
6. Pour the yogurt mixture evenly over the surface, spread to the edges, and scatter over the remaining feta. Bake for 30 to 35 minutes, until the topping is set in the center and golden in patches.
7. Let the bake rest for 10 minutes before cutting into squares, so the layers hold together on the spatula.

Chef's tips

Nutrition (per serving, estimated)

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