Egyptian Moussaka
A hearty and flavorful Egyptian eggplant bake, distinct from its Greek counterpart. This version features layers of fried eggplant and spiced ground meat in a rich tomato sauce, baked until tender and bubbly. It's a comforting home-style dish that doesn't use béchamel.
🧂 Ingredients
- 3 Large eggplants
- for frying Vegetable oil
- 400 g Ground beef
- 2 Large onions
- 3 cloves Garlic
- 2 tablespoons Tomato paste
- 800 g Crushed tomatoes
- 1/2 cup Water or beef broth
- 1 teaspoon Egyptian spice blend (Baharat or similar)
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh parsley
👨🍳 Instructions
- 1
Prepare the eggplants: Slice the eggplants into approximately 1/2-inch thick rounds. Sprinkle generously with salt on both sides and let them sit in a colander for about 20-30 minutes. This draws out excess moisture and bitterness. Rinse the salt off thoroughly and pat the eggplant slices completely dry with paper towels. This step is crucial for preventing sogginess and ensuring they fry well.
⏱️ 30 minutes (including salting time) - 2
Fry the eggplants: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid overcrowding the pan, fry the eggplant slices for 3-4 minutes per side, until golden brown and tender. Transfer the fried eggplant to a plate lined with paper towels to drain excess oil.
⏱️ 20-25 minutes - 3
Cook the meat filling: While the eggplants are frying or draining, heat 1 tablespoon of oil in a separate large skillet or pot over medium-high heat. Add the chopped onions and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground beef, breaking it up with a spoon, and cook until browned. Drain off any excess fat.
⏱️ 15 minutes - 4
Add flavor to the meat: Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly. Pour in the crushed tomatoes and water (or broth). Add the Egyptian spice blend, salt, and pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes, allowing the flavors to meld. The sauce should thicken slightly.
⏱️ 20 minutes - 5
Assemble the moussaka: Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch baking dish. Arrange a layer of the fried eggplant slices on the bottom of the dish, overlapping slightly if necessary. Spoon about half of the meat sauce evenly over the eggplant layer. Add another layer of eggplant, followed by the remaining meat sauce. Ensure the top layer is covered with sauce.
⏱️ 10 minutes - 6
Bake the moussaka: Cover the baking dish loosely with aluminum foil. Bake for 30 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the sauce is bubbly and the top is slightly browned. Let the moussaka rest for at least 10-15 minutes before serving. This allows it to set and makes it easier to cut.
⏱️ 45-50 minutes - 7
Serve: Garnish with fresh chopped parsley, if desired. Serve hot, typically with rice or crusty bread.
⏱️ 5 minutes
💡 Pro Tips
- ✓Salting and drying the eggplants is key to achieving a good texture and preventing a greasy final dish.
- ✓Don't overcrowd the pan when frying the eggplants; fry in batches for even browning.
- ✓The meat sauce can be made ahead of time and refrigerated.
- ✓This dish is even better the next day as the flavors have more time to meld.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a vegetarian version, replace the ground beef with cooked lentils or crumbled firm tofu seasoned with similar spices.
- Add a layer of thinly sliced, pre-fried potatoes along with the eggplant for a heartier meal.
- A pinch of cinnamon or allspice in the meat sauce adds a warm, aromatic note.