Egyptian Moussaka

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EGYPTIAN MOUSSAKA | BAKED EGGPLANT WITH MEAT SAUCE

Yield 6

Prep time

30 Min

Cook time

45 Min

Bake Time

25 Min

Total time

1 H & 40 M

Egyptian moussaka is a rich, comforting dish made with layers of eggplant, spiced ground beef, 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. It is simple, hearty, and full of depth.

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Ingredients

For the Eggplant:

• 7 eggplants
• sea salt
• olive oil

For the Tomato Sauce:

• olive oil
• 1 yellow onion
• 4 garlic cloves
• 3 pounds tomatoes
• ground coriander
• ground cumin
• sea salt
• black pepper
• white vinegar (optional)

For the Lahma Sauce:

• olive oil
• 1 yellow onion
• 2 green bell peppers
• 4-6 garlic cloves
• 3 chilli peppers (optional)
• 2 pounds 80% lean ground beef
• ground coriander
• ground nutmeg
• sea salt
• black pepper
• water

For Garnish:

• fresh cilantro

Instructions

Prepare the Eggplant:

1. Remove the stem from 7 eggplants and peel half of the skin to create a striped pattern.
2. Slice eggplants into ½ inch thick discs.
3. Sprinkle sea salt over the slices and let them rest for 20 minutes to draw out moisture and reduce bitterness.
4. Heat olive oil in a pan over medium-high heat.
5. Fry eggplant slices in batches until golden brown and tender on both sides.
6. Add small splashes of olive oil as needed to prevent sticking and ensure even frying.

Make the Tomato Sauce:

1. Heat olive oil in a pan over medium heat.
2. Sauté 1 yellow onion, diced, with 4 garlic cloves, minced, until fragrant.
3. Add 3 pounds tomatoes, diced, and cook until softened.
4. Season with ground coriander, ground cumin, sea salt, and black pepper.
5. Blend the mixture with an immersion blender until smooth and rich.
6. Add white vinegar (optional) for a slight tang and stir to combine.

Prepare the Lahma Filling:

1. Heat olive oil in a separate pan over medium heat.
2. Sauté 1 yellow onion, diced, 2 green bell peppers, diced, and 4 to 6 garlic cloves, minced, until fragrant.
3. Add 3 chili peppers, sliced, for optional heat.
4. Add 2 pounds 80% lean ground beef and break it up while cooking.
5. Season with ground coriander, ground nutmeg, sea salt, and black pepper.
6. Stir in the prepared tomato sauce and add a splash of water to combine flavors.

Assemble the Moussaka and Bake:

1. Layer fried eggplant slices in a baking dish to create one single layer.
2. Spoon lahma sauce over the eggplant layer.
3. Repeat layering eggplant and sauce until the dish is full.
4. Bake at 400°F for about 25 minutes until bubbly and aromatic.

Serve:

1. Garnish with fresh cilantro, chopped, before serving.
2. Serve with vermicelli rice, baladi bread, or enjoy on its own.

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