Remove peel from potatoes, cut into slices or cubes and fry in hot oil, seasoning only lightly with salt. Remove from the frying pan and set aside. Cut the melanzane in half, season with salt and stand for 30 minutes, roast in hot oil (don’t use too much, the melanzane will suck up a mass) until the pulp can be scraped out. Next, sauté chopped onions and minced meat in oil, stir in eggplant flesh, season and saute for a while, stirring. Add paradeis pulp and extinguish with clear soup, bring to boil.
In a greased ovenproof dish, alternate layers of potatoes and minced meat, pour a little clear soup and cook for 40 minutes. Stir the yogurt with the remaining ingredients, pour over the moussaka, bake repeatedly for 10 min until a crust forms. Serve in the dish.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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