Egyptian Moussaka (Saucy Eggplant and Beef Casserole)
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
12 pieces
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Calories
1111 kcal
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Course
Main Course
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Cuisine
Egyptian
Egyptian Moussaka (Saucy Eggplant and Beef Casserole)
Description
Egyptian Moussaka (Saucy Eggplant and Beef Casserole) centers around thinly sliced eggplants that are salted and baked to remove bitterness and moisture. These slices gain a tender texture when lightly roasted in olive oil. The accompanying sauce is prepared by sautéing onions, green bell peppers, and garlic, then browning lean ground beef seasoned with coriander, sweet paprika, red pepper flakes, and black pepper. Canned San Marzano tomatoes are added to create a vibrant, thick sauce mingled with fresh chopped parsley and optional pine nuts for texture contrast.
The assembled casserole layers the partially baked eggplants with the spicy meat sauce, then it’s baked until golden and bubbly, allowing the flavors to meld. This method results in a comforting dish with a balance between the soft, slightly oily eggplants and a robust, tomato-based meat sauce. The use of specific spices and pine nuts brings a regional touch to the flavors.
Typically served with pita bread or rice, this moussaka functions well as a filling meal that can stand on its own for lunch or dinner. Its saucy nature makes it suitable for scooping and sharing. The recipe’s baking step ensures the dish holds together but remains moist.
When using the broiler to brown the casserole, it’s important to watch carefully to avoid burning. Allowing the salt to draw out eggplant moisture before baking prevents sogginess. Using quality ingredients like extra virgin olive oil and authentic spices contributes to the overall harmony of the dish.
Ingredients
- 3 eggplant about 2 pounds), sliced into ¼-inch rounds, small globe variety
- kosher salt
- 1 yellow onion large
- 2 green bell pepper
- 3 to 4 garlic large cloves
- extra virgin olive oil
- 1 pound ground beef lean
- 1 teaspoon Coriander
- 1/2 teaspoon paprika sweet
- 1/2 teaspoon red pepper flakes or Aleppo pepper
- black pepper
- 1 San Marzano Tomatoes whole, with juices, 28-ounce can
- 1/2 cup parsley chopped, fresh
- 1/4 cup pine nuts optional, or sliced almonds
- pita bread or rice, for serving (optional)
Instructions
- Get ready. Position a rack in the middle of the oven and heat to 400°F. Lightly oil a sheet pan.
- Salt the eggplant. Season the eggplant slices generously with salt and spread them in one single layer on a clean surface (like a baking tray or wire rack). Set aside for a few minutes while you prepare the remaining ingredients.
- Get your veggies prepped. Coarsely chop the onion. Core, seed, and coarsely chop the bell peppers. Mince the garlic.
- Bake the eggplant. You should see beads of water form on the surface of the eggplant as it “sweats out” any bitterness. Use a paper towel to dry the eggplant well on both sides, removing any excess salt, then brush each slice generously with extra virgin olive oil. Arrange them without overlapping on the prepared sheet pan. Bake on the center rack of your heated oven for about 20 minutes, or until they begin to soften (they should not be fully cooked yet).
- Meanwhile, start the sauce. In a large skillet over medium-high heat, heat about 2 tablespoons olive oil until shimmering. Add the onions, bell peppers, and garlic and season with a big pinch of salt. Cook the vegetables, tossing regularly, until they soften a bit, about 5 minutes.
- Cook the meat. Add the ground beef and use a wooden spoon to break the meat up. Cook until fully browned, about 7 to 10 minutes. If needed, carefully drain any excess liquid or fat in a heat-safe bowl and return the pan to the heat. Season with the coriander, paprika, red pepper flakes or Aleppo pepper, and a big pinch of pepper and stir to combine.
- Simmer. Add the tomatoes and their juices and 1/3 cup of water. Break the tomatoes up a bit with the wooden spoon. Bring the sauce to a boil, then lower the heat and let it simmer while the eggplant finishes baking. Remove from the heat, taste, and add more salt to your liking.
- Assemble the moussaka. Prepare a 9 x 13 baking dish and lightly oil the bottom. Arrange half of the partially baked eggplant on the bottom and top with half of the sauce. Layer the remaining eggplant on top and cover it with the sauce. Drizzle with a little olive oil.
- Return to the oven to bake. Transfer the baking dish to the heated oven and bake for about 20 minutes. Then transfer to the broiler for just a few minutes until it gains some color.
- Garnish and serve. Remove from heat and finish with the parsley and nuts. Serve hot or warm with pita bread or rice.
Notes
- Salt the eggplant slices and let them sit to remove excess moisture and bitterness before baking.
- Watch closely when broiling the casserole to prevent burning; remove as soon as it turns golden.
- Serve hot with pita bread or rice as an accompaniment.
- Using quality spices and olive oil enhances the flavor depth of the moussaka.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 1111 kcal
% Daily Value*
| Calories | 111.1kcal | 6% |
| Carbohydrates | 10.4g | 3% |
| Protein | 9.4g | 19% |
| Fat | 4.1g | 6% |
| Saturated Fat | 1.6g | 8% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1.7g | 9% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24.6mg | 8% |
| Sodium | 80.1mg | 3% |
| Potassium | 516.8mg | 11% |
| Fiber | 4.4g | 18% |
| Sugar | 5.8g | 12% |
| Vitamin A | 416.9IU | 8% |
| Vitamin C | 25.9mg | 29% |
| Calcium | 34.9mg | 3% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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