Moussaka with curdled milk

Traditional moussaka is prepared with bechamel sauce, but instead you can mix ordinary sour milk with feta cheese and spices, and they will turn into an ideal moussaka dressing, which will highlight the taste of the famous dish in a completely new way. It is important that preparing such a sauce will only take a couple of minutes. The taste of moussaka with curdled milk is absolutely extraordinary, very rich. The combination of baked vegetables and sauce gives the finished dish a very piquant taste. The moussaka turns out juicy and delicious.

1. Calories
   136,18 kcal
2. Protein
   6,39 gram
3. Fat
   9,19 gram
4. Carbohydrates
   6,93 gram
5. ~ Time
   1 H 50 Min
6. Pepper
7. Complexity

Products per 8 serving:

1. Minced pork and beef
   400 g
2. Onions

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   2 pcs. = 160 g
3. Bulgarian pepper

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   2 pcs. = 300 g
4. Carrot

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   1 piece = 100 g
5. Potato

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   5 pcs. = 600 g
6. Tomato

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   1 piece = 90 g
7. Vegetable oil

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   3 tbsp. l. = 51 g
8. Salt

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   0.5 tsp. = 3.5 g
9. Provencal herbs

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   1 tsp. = 2 g
10. Garlic

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    3 cloves = 15 g
11. Lemon juice

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    1 tsp. = 5 g
12. Yogurt

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    2 cup = 400 g
13. Brynza

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    250 g
14. Parsley

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    1 bunch = 20 g

Steps:

1. 
   Defrost the minced meat in the refrigerator for 3 hours. Peel the onions and garlic. Finely chop the onion.
2. 
   Prepare vegetables, sauce and minced meat. Place the eggplants and bell peppers on a baking sheet, sprinkle with oil, and bake in an oven preheated to 200 degrees for 10 minutes. While the vegetables are roasting, prepare the sauce. Mix the curdled milk with feta cheese, garlic, lemon juice and salt in a blender. In a separate bowl, add onions, salt and Provençal herbs to the minced meat and mix.
3. 
   Bake the moussaka. Cut the potatoes into slices, place half on a baking sheet greased with vegetable oil. Brush with some of the sauce. Place tomatoes, eggplants and minced meat on potatoes, coat with sauce. Scatter the bell peppers, carrots and remaining potatoes on top. Pour the remaining sauce over the moussaka. Bake in an oven preheated to 180 degrees for 1 hour.
4. 
   Serve the moussaka with curdled milk, garnishing the dish with parsley leaves.