Vesselina's Moussaka
A Bulgarian-style moussaka with minced meat and potatoes, pressure-cooked and finished with a yogurt-egg topping under the grill. Tip from Vesselina to make it vegetarian: replace the mince meat with courgettes and carrots, and cook on Manual for 4 minutes with QPR (quick pressure release).
Ingredients
| 3 tbsp | 45 ml | oil |
| 1 | shallot, finely chopped | |
| 500 g | minced meat - pork:beef 1:1 | |
| 0.5 | celery stem | |
| 0.33 | tin chopped tomatoes | |
| 6 | big potatoes, peeled and diced | |
| 1 | aubergine, peeled and diced (salted 15 mins to remove bitterness and rinsed) | |
| — | parsley | |
| — | celery leaves | |
| — | savory | |
| — | paprika | |
| — | salt | |
| 2 | hot water (small cups) | |
| 3 | eggs (for topping) | |
| 1 cup | 240 ml | yogurt (for topping) |
| 4 tbsp | 60 ml | flour (for topping) |
| 0.33 tsp | 1.7 ml | baking soda (for topping) |
Instructions
Tip from Vesselina to make her moussaka vegetarian: Replace the mince meat with courgettes and carrots, and cook it on Manual for 4 mins with QPR.
- Sauté the shallots, celery, half of the herbs and the mince meat on a low setting while mixing and mashing with a wooden spatula until the mixture resembles small crumbs. Add a bit of water to avoid the mixture sticking on the bottom while mixing.
- Add the rest of the ingredients (tomatoes, potatoes, aubergine, paprika, salt, hot water) and mix well.
- Close the lid. Cook on the bean/chilli setting for 20 minutes. Allow natural decompression. Preheat the grill to 180°C.
For the egg topping: Mix together 2-3 eggs with a pinch of salt, 1 cup of yogurt, 3-4 tbsp of flour and 1/3 tsp soda.
- Pour the potato/meat mixture into an oiled shallow oven-proof dish, add the rest of the herbs and carefully pour the egg mixture on top.
- Bake right under the grill until golden (about 20 minutes). Allow to cool a bit and serve with a few spoons of yogurt. (Actually it tastes better the next day, when the potatoes have completely absorbed the sauce.)
Bon appetit!