Name: Cypriot Eggplant and Potato Moussaka
Total time: 60 min
Yield: 4 servings
Cuisine: Cypriot
Ingredients: 1 large eggplant; 2 large potatoes; 1 onion, chopped; 2 cloves garlic, minced; 1 can crushed tomatoes; 1/2 cup vegetable broth; 1/2 cup plain yogurt; 1/2 cup all-purpose flour; 1/2 cup butter; 1/2 cup milk; 1/2 cup grated feta cheese; Salt and pepper to taste

A Cypriot variation of the classic moussaka with a lighter sauce and more vegetables.

Method

Preheat oven to 375°F (190°C).
Slice eggplant and potatoes into 1/4-inch thick rounds.
In a large pan, sauté onion and garlic until softened.
Add crushed tomatoes and vegetable broth, simmer for 10 minutes.
Stir in yogurt and season with salt and pepper.
In a separate pan, make a béchamel sauce by melting butter, adding flour, and gradually stirring in milk.
Stir in feta cheese until thickened.
Layer eggplant, potatoes, and tomato-yogurt sauce in a baking dish.
Pour the béchamel sauce over the top.
Bake for 25-30 minutes until golden brown.