Israeli Moussaka
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.
🧂 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))
👨🍳 Instructions
- 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Pro Tips
- ✓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.
🔄 Variations
- 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.