Greek Style Mussaka

I love dishes that have a character of their own, a distinct flavor you get nowhere else and guaranteed satisfaction along with perfect nutrition. Think of a casserole that is so rich in flavor that you want to have it over and over again. If you've never made eggplant mussaka, then it's my pleasure to share how to make it in a few easy steps.

You will need:
1 lb ground beef
2 tbsp olive oil
2 onions
2 large carrots
6 cloves garlic
2 large eggplants
1/4 cup raisins
1 tbsp salt
1 tsp black pepper
1 tbsp cinnamon
2 tbsp cumin
2 tbsp dried oregano

4 eggs
1 cup yogurt
1 cup cheese

Start the over so that it's heating up while you are preparing the ingredients. In a pan, use a spoon of the olive oil to cook the onions, carrots and garlic, finely chopped. Add the beef and cook until browned. Set aside and cook the cubed eggplants in the rest of the olive oil, until the pieces have softened. Stir the veggies and beef together, add all spices and raisins and place in a baking dish. Cook for 10 minutes in the oven, at 350 F. Meanwhile, mix the eggs and yogurt. Pour on top of the mussaka and cook until browned. Take out and put cheese on top. Continue cooking until the cheese is melted and let the dish cool off a bit before you serve it.

Traditionally, this is wonderful with some Greek yogurt or sour cream on the side.