Egyptian Moussaka | Baked Eggplant with Meat Sauce

Egyptian Moussaka | Baked Eggplant with Meat Sauce

Egyptian moussaka is a rich, comforting dish made with layers of eggplant, spiced ground meat, and a flavorful tomato sauce. It’s baked until the ingredients meld together into a warm, savory blend of textures and aromas. Served with rice or baladi bread, this dish is a true taste of Egyptian home cooking — simple, hearty, and full of depth.

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Ingredients

(Seasonings should be added to taste.)

For the Eggplant:

• 7 eggplants

• sea salt

• olive oil

For the Tomato Sauce:

• olive oil

• 1 yellow onion, diced

• 4 garlic cloves, minced

• 3 pounds tomatoes, diced

• ground coriander

• ground cumin

• sea salt

• black pepper

• white vinegar (optional)

For the Meat Filling:

• olive oil

• 1 yellow onion, diced

• 2 green bell peppers, diced

• 4-6 garlic cloves, minced

• 3 chilli peppers, sliced (optional)

• 2 pounds 80% lean ground beef

• ground coriander

• ground nutmeg

• sea salt

• black pepper

• water

For Garnish:

• fresh cilantro, chopped

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Instructions

Prepare the Eggplant

Start this recipe by preparing the eggplant. Remove the stem and peel half of the skin so that the eggplant appears striped. Slice it into discs about ½ inch thick, then sprinkle a little sea salt over them. Let the slices rest for about 20 minutes — this helps draw out moisture and reduce any bitterness.

Next, heat a splash of olive oil in a pan over medium-high heat and fry the eggplant slices for a few minutes on each side until tender and golden brown.

Tip: Don’t add too much oil at once — eggplant absorbs oil quickly, making the pan seem dry. A small splash of oil at a time is all you need to get that perfect golden finish.

Make the Tomato Sauce

Now let’s prepare the tomato sauce. In a pan, fry diced onions with minced garlic for several minutes until fragrant. Add diced tomatoes and season with ground coriander, ground cumin, sea salt, and black pepper. Stir everything well, then use an immersion blender to create a smooth and rich tomato sauce. For a little tang, add a splash of white vinegar — it’s optional but adds a nice touch of brightness.

Prepare the Meat

In a separate pan, heat olive oil and sauté diced onions, diced green bell peppers, and minced garlic. For optional heat, add a few sliced chili peppers. Once fragrant, add the ground meat and start breaking it up while thinking happy thoughts. Season with ground coriander, ground nutmeg, sea salt, and black pepper. Mix everything together, then pour in the homemade tomato sauce along with a splash of water to bring the flavors together.

Assemble the Moussaka

To assemble, start by adding a layer of fried eggplant to a baking dish. Pour a layer of the meat sauce over it, then repeat the process — eggplant followed by sauce — until the dish is fully layered. Bake it in the oven at 400°F (200°C) for about 25 minutes until bubbly and aromatic.

Serve and Enjoy

Before serving Egyptian moussaka, garnish with freshly chopped cilantro for a burst of color and freshness. Serve it Egyptian style roz (rice), baladi bread, or simply enjoy it on its own.