Egyptian Moussaka
Experience the rich, vibrant flavors of the Mediterranean with Egyptian Moussaka, a comforting baked dish that beautifully combines tender fried eggplant, spiced ground beef, and a luscious tomato-based sauce. Unlike the creamy béchamel-laden Greek version, this Egyptian classic focuses on bold spices like allspice, cinnamon, and paprika, creating a warm, aromatic profile that's utterly irresistible. Layers of golden eggplant and savory meat sauce are baked to perfection, producing a hearty meal that's perfect for cozy weeknight dinners or special gatherings. Serve it warm, garnished with fresh parsley, alongside fluffy pita bread or fragrant rice for a delightful taste of Egypt. Don’t miss this authentic and satisfying recipe!
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Recipe Information
Ingredients
- 2 pieces large eggplants
- 1 teaspoon salt
- 1 cup vegetable oil
- 300 grams ground beef
- 1 medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 2 tablespoons tomato paste
- 400 grams crushed tomatoes (canned or fresh)
- 1 teaspoon allspice
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 1 teaspoon sugar
- 2 tablespoons fresh parsley, chopped
- 200 milliliters water
Instructions
Slice the eggplants into 1 cm (1/2 inch) thick rounds. Sprinkle each slice with salt and let them sit for 20 minutes to draw out excess moisture. Rinse the slices with water and pat them dry with paper towels.
Heat a large skillet over medium heat and add the vegetable oil. Fry the eggplant slices in batches until golden brown on both sides. Drain them on paper towels to remove excess oil and set aside.
In the same skillet, sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon.
Stir in the tomato paste, crushed tomatoes, allspice, cinnamon, paprika, black pepper, and sugar. Mix well and cook for 5 minutes, allowing the spices to blend.
Pour the water into the mixture, bring it to a simmer, and cook for about 15 minutes until the sauce thickens slightly.
Preheat your oven to 180°C (350°F).
In a baking dish, layer half of the fried eggplant slices on the bottom. Top with half of the tomato-beef mixture. Repeat the layers with the remaining eggplant slices and tomato-beef mixture.
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to brown slightly.
Remove from the oven and let it rest for 10 minutes. Garnish with chopped parsley before serving. Serve warm with a side of pita bread or rice.
Nutrition Facts
Calories |
2227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.2 g | 272% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2454 mg | 107% | |
| Total Carbohydrate | 102.4 g | 37% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 53.3 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3800 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
