Meat Layer - Fry the onion and garlic in the olive oil until soft.Add the venison mince and continue to cook until all the meat are slightly browned.Add the tomato and spices and cook for 15 minutes.
Brinjal Layer – peel and slice and the brinjals into 1-2cm slices.Fry the slices in a generous amount of olive oil until golden on both sides.
Béchamel Sauce – Mix together the yogurt, feta and egg yolks.
To assemble the Moussaka – In a baking dish, start with a layer or brinjal, next add a meat layer and continue until all ingredients is finished.Finally pour the béchamel sauce over the entire dish.Sprinkle with parmesan cheese.
Bake in the oven for 20 minutes.Allow to slightly cool down before serving.