Egyptian Moussaka (Eggplant and Ground Beef Tomato Bake)
Egyptian Moussaka is a flavorful casserole that combine layers of roasted eggplant, aromatic beef sauce, and vibrant spices. A fusion of bold flavors and satisfying textures, this dish is easy to prepare yet full of depth.
Ingredients
- 1 pound 80% lean ground beef
- 2 large eggplants cut into rounds, about 4 lbs.
- 2 tablespoons extra virgin olive oil plus more for brushing the eggplant
- 4 garlic cloves minced
- 1 medium yellow onion finely chopped
- 2 bell peppers one finely cubed, one cut into rounds
- 1 roma tomato finely chopped
- 30 ounce tomato sauce
- 1 heaped tablespoon tomato paste
Seasonings:
- 1½ teaspoons 7 spices
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt or to taste
Instructions
Bake the Eggplant
- Preheat the oven to 400℉.
- Cut the eggplant into ½ inch rounds and place on top of a clean kitchen towel.
- Salt both sides with a sprinkle of salt and let them sit for 15-20 minutes to draw out the moisture. Once done, dap lightly to clean the excess water.
- Brush the eggplant with olive oil on both sides with about 1 teaspoon of olive oil and place on a baking sheet lined with parchment paper.
- Bake in preheated oven at 400℉ for 20-30 minutes, or until they soften but are not mushy. Remove once done.
Make the Meat Sauce
- Heat up 2 tablespoons of olive oil on medium-high heat. Once hot, add the finely chopped onions, peppers, and minced garlic.
- Sauté until translucent and fragrant, constantly making sure to move them around so they don’t burn. After 3-4 minutes, they should be softened and fragrant. Now, add the finely chopped tomatoes.
- Add the ground beef, 7 spices, cumin, coriander, garlic, paprika black, pepper, and salt. Mix everything well.
- Add the tomato sauce and the tomato paste and stir until everything is well incorporated.
- Cover and lower the heat to medium-low and let it simmer for another 5-10 minutes or until the beef is fully cooked through and the sauce is thickened.
Layer and Bake
- Spray a 9x13 oven dish well.
- Add a single layer of eggplant rounds. If you’d like, add some rounds of bell peppers and tomatoes (which I did).
- Place half of the meat sauce on top, and repeat with another layer of eggplant, and the final layer of sauce (only 2 layers.)
- Cover and bake at 400℉ for approximately 20 minutes. You can broil afterward for 1-2 minutes for some color.
- Garnish with toasted pine nuts and parsley, and serve with rice or pita bread.
Notes
- Remove Excess Moisture from Eggplant: Salting eggplant slices before cooking is crucial to draw out excess moisture and reduce bitterness. Let them sit for 15-20 minutes before patting them dry with a paper towel.
- Evenly Cooked Eggplant: Brush both sides with olive oil for even cooking. Roasting them in the oven at 400°F ensures a healthier and less oily result compared to frying.
- Balanced Seasoning: Season the beef sauce generously with spices and salt to enhance the bold flavors. Taste as you cook and adjust the seasoning to your preference.
- Layering for Perfection: For a well-structured dish, carefully press the eggplant layers together before adding the beef sauce. This prevents the layers from shifting and helps the flavors meld beautifully.
Nutrition
Calories: 450kcalCarbohydrates: 13gProtein: 16gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 54mgSodium: 1308mgPotassium: 786mgFiber: 4gSugar: 8gVitamin A: 2109IUVitamin C: 64mgCalcium: 50mgIron: 3mg
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