Libyan Lamb and Eggplant Moussaka
A rich and savory layered dish featuring tender lamb, roasted eggplant, and a flavorful tomato-based sauce, often topped with a béchamel or egg mixture.
🧂 Ingredients
- 3 large Eggplants(peeled and sliced into 1/2-inch rounds)
- 500 g Ground lamb
- 2 medium Onions(finely chopped)
- 4 cloves Garlic(minced)
- 800 g Crushed tomatoes
- 2 tbsp Tomato paste
- 1 tsp Cinnamon
- 1/2 tsp Allspice
- to taste Salt
- to taste Black pepper
- for frying Olive oil
- 50 g Butter
- 50 g All-purpose flour
- 500 ml Milk
- 2 large Eggs(beaten)
- 1/4 cup Parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Salt the eggplant slices and let them sit for 30 minutes to draw out moisture. Pat dry.
💡 Tip: This helps prevent them from absorbing too much oil when fried. - 2
Fry the eggplant slices in olive oil until golden brown on both sides. Drain on paper towels.
- 3
In a large pan, brown the ground lamb over medium heat. Drain excess fat.
- 4
Add chopped onions to the pan with the lamb and cook until softened. Add minced garlic and cook for another minute until fragrant.
- 5
Stir in crushed tomatoes, tomato paste, cinnamon, allspice, salt, and pepper. Simmer for 15-20 minutes, allowing the sauce to thicken.
- 6
Prepare the béchamel sauce: Melt butter in a saucepan, whisk in flour to form a roux. Gradually whisk in milk until smooth. Cook, stirring, until thickened. Season with salt and pepper.
- 7
In a large baking dish, layer the fried eggplant slices, followed by the lamb mixture, and then repeat. Pour the béchamel sauce over the top, ensuring it covers the entire surface. Drizzle the beaten eggs over the béchamel.
- 8
Bake in a preheated oven at 180°C (350°F) for 45-60 minutes, or until the top is golden brown and the moussaka is bubbling.
- 9
Let the moussaka rest for 10-15 minutes before serving. Garnish with chopped parsley.
💡 Pro Tips
- ✓Ensure eggplant is well-drained after frying to avoid a greasy dish.
- ✓Adjust spices to your preference.
- ✓Allowing the moussaka to rest before serving helps it set and makes it easier to slice.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a layer of sliced potatoes with the eggplant.
- For a richer topping, mix grated cheese into the béchamel sauce.