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Israeli Moussaka

Name: Israeli Moussaka
Prep time: PT45 minutes
Cook time: PT1 hour 30 minutes
Total time: PT2 hours 15 minutes
Yield: 6
Cuisine: Israel
Ingredients: 2 large Eggplants (about 1.5 lbs, sliced 1/3-inch thick); 1/2 cup Olive oil (for frying and greasing); 1 lb Ground beef or lamb; 1 medium Yellow onion (finely chopped); 4 cloves Garlic cloves (minced); 1 can (28 oz) Diced tomatoes (undrained); 2 tbsp Tomato paste; 1/2 tsp Ground cinnamon; 1 tsp Salt (or to taste); 1/2 tsp Black pepper (freshly ground, or to taste); 1/4 cup Fresh parsley (chopped, for garnish (optional))

A hearty and flavorful layered casserole featuring tender eggplant, a spiced meat filling, and a rich tomato sauce. This Israeli version often omits dairy, focusing on the savory combination of eggplant and meat, making it a popular dish for Shabbat and holidays.

準備時間45 minutes

調理時間1 hour 30 minutes

合計時間2 hours 15 minutes

分量6

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Prepare the eggplant: Slice eggplants into 1/3-inch thick rounds. Sprinkle generously with salt and let them sit in a colander for about 30 minutes to draw out moisture. Pat dry with paper towels.
💡 プロのコツ: Salting the eggplant helps to remove bitterness and excess moisture, leading to a better texture.
2
Fry the eggplant: Heat about 1/4 cup of olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown on both sides. Drain on paper towels and set aside.
3
Make the meat sauce: In the same skillet (or a clean one), add the remaining 1/4 cup olive oil if needed. Sauté the chopped onion over medium heat until softened, about 5-7 minutes. Add the ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
4
Stir in the minced garlic, diced tomatoes (with their juice), tomato paste, cinnamon, salt, and pepper. Bring to a simmer, then reduce heat and cook for about 15-20 minutes, or until the sauce has thickened.
5
Assemble the moussaka: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Arrange a layer of fried eggplant slices on the bottom. Spoon about half of the meat sauce over the eggplant. Add another layer of eggplant, followed by the remaining meat sauce. Top with a final layer of eggplant slices.
💡 プロのコツ: Ensure even layers for consistent cooking.
6
Bake the moussaka: Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly.
💡 プロのコツ: Baking uncovered at the end helps to create a nice crust.
7
Rest and serve: Let the moussaka rest for at least 10-15 minutes before slicing and serving. Garnish with fresh parsley if desired.

調理履歴を記録する

💡 プロのコツ

✓For a lighter version, you can bake the eggplant slices instead of frying them.
✓Ensure the meat sauce is not too watery, as this can make the moussaka soggy.
✓This dish can be assembled a day in advance and baked just before serving.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a layer of sliced tomatoes on top before baking.
Incorporate a layer of cooked rice between the eggplant and meat layers.
For a vegetarian version, use a mixture of mushrooms and lentils instead of meat.