This is NOT a traditional Greek moussaka recipe. I repeat not a traditional Greek moussaka. If that’s what you are looking for, don’t waste your time.
There’s no eggplant or tomato paste in this recipe.
This is a Serbian version of moussaka or at least my parents version of this famous dish.
I ate greek moussaka once when I was in Greece and sorry Greece, I like this one better.
Making moussaka takes a bit more time than I’m willing to spend preparing food, but it’s totally worth it. This is real comfort food.
- 1 tbsp sunflower oil
- 1 large onion, finely diced
- 350 gr (0,8 lb) minced soy meat
- ½ tsp sweet paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tsp fresh parsley, finely chopped
- 1 kg (2,2 lb) potato
- 1 cup (2,4 dl) cooking cream, dairy free
- ½ cup (1,2 dl) milk, dairy free
- pinch of black pepper
- ½ tsp salt
- Preheat oven to 440°F (225°C)
- Chopp onion and add to a large frying pan with a tablespoon of oil. Saute over medium-high heat until onions begin to turn translucent.
- Add minced soy meat, season with sweet paprika, salt, and black pepper and saute, until soy meat begins to brown.
- Peel potatoes and slice into thin rounds.
- Assemble your moussaka by layering half of the potatoes across the bottom of a casserole dish.
- Spoon the sauteed soy mince on top of the potatoes, sprinkle with finely chopped parsley.
- Arrange another layer of potatoes.
- In a mixing bowl, combine cooking cream, milk, salt, and black pepper.
- Spread the mixture on top of your moussaka. Sprinkle with some parsley.
- Bake for about 45 minutes. Until potatoes are fork tender, and the top gets golden. If the top is browning too quickly, cover it with a piece of kitchen foil.