👨‍🍳 作り方

1. 1

   Prepare the eggplants: Wash the eggplants and trim off the ends. Slice them lengthwise into 1/2-inch (1.25 cm) thick slices. Lightly salt both sides of the eggplant slices and let them sit in a colander for about 30 minutes to draw out excess moisture and bitterness. Pat them thoroughly dry with paper towels.

   ⏱️ 30 minutes (includes salting time)
2. 2

   Fry the eggplants: Heat about 1 inch of vegetable oil in a large skillet or frying pan over medium-high heat until shimmering (around 350°F / 175°C). Fry the eggplant slices in batches, without overcrowding the pan, until golden brown and tender on both sides, about 3-4 minutes per side. Transfer the fried eggplant to a plate lined with paper towels to drain excess oil. Repeat with remaining slices.

   ⏱️ 20-25 minutes
3. 3

   Prepare the meat sauce: While the eggplants are draining, heat the olive oil in a separate large skillet or pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ⏱️ 8-10 minutes
4. 4

   Add the ground beef to the skillet with the onions and garlic. Break up the meat with a spoon and cook, stirring occasionally, until browned and no pink remains. Drain off any excess fat.

   ⏱️ 10-12 minutes
5. 5

   Prepare the tomato base: While the meat is cooking, finely chop or grate the tomatoes. Add the chopped tomatoes to the skillet with the meat. Stir in the tomato paste (if using), cumin, cinnamon, 1 teaspoon of salt, and the black pepper. Bring the mixture to a simmer.

   ⏱️ 5 minutes
6. 6

   Simmer the sauce: Reduce the heat to low, cover the skillet, and let the sauce simmer for at least 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly. If the sauce becomes too thick, stir in up to 1/2 cup of water. Taste and adjust seasoning with the remaining 1/2 teaspoon of salt if needed.

   ⏱️ 20 minutes
7. 7

   Assemble the casserole: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch (23x33 cm) baking dish. Arrange half of the fried eggplant slices in a single layer on the bottom of the dish. Spoon half of the meat sauce evenly over the eggplant layer.

   ⏱️ 10 minutes
8. 8

   Layer the remaining ingredients: Arrange the remaining fried eggplant slices over the meat sauce. Top with the rest of the meat sauce, spreading it evenly to cover the eggplant. You can optionally add a few thin slices of tomato on top for garnish.

   ⏱️ 5 minutes
9. 9

   Bake the musaka'a: Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 25-30 minutes. Remove the foil and bake for another 10-15 minutes, or until the sauce is bubbling and the top is slightly golden.

   ⏱️ 35-45 minutes
10. 10

    Rest and serve: Let the musaka'a rest for at least 10-15 minutes before serving. This allows the layers to set and makes it easier to serve. Serve hot, often with crusty bread or rice.

    ⏱️ 10-15 minutes