Egyptian Moussaka

By The Mediterranean Dish · 90 min

Ingredients

Instructions

1. Heat the oven to 400°F with a rack in the middle. Lightly oil a sheet pan.
2. Generously salt the eggplant slices, lay them in a single layer and leave for a few minutes.
3. Coarsely chop the onion, core, seed and coarsely chop the bell peppers, and mince the garlic.
4. Pat the eggplant dry on both sides, removing the salt, then brush each slice generously with extra virgin olive oil. Arrange them without overlapping on the sheet pan. Bake in the middle of the oven for about 20 minutes, until they begin to soften but are not fully cooked.
5. While the eggplant bakes, heat about 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the onion, green bell peppers and garlic with a big pinch of salt. Cook, tossing often, about 5 minutes, until softened a bit.
6. Add the ground beef and break it up with a wooden spoon. Cook 7 to 10 minutes until fully browned. Drain any excess liquid or fat if needed, then return the pan to the heat. Season with the coriander, sweet paprika, red pepper flakes and a big pinch of black pepper, and stir.
7. Add the San Marzano tomatoes with their juices and 1/3 cup water. Break up the tomatoes with the wooden spoon. Bring to a boil, then lower the heat and simmer while the eggplant finishes. Remove from the heat, taste and add salt as you like.
8. Lightly oil a 9 x 13 inch baking dish. Lay half the partly baked eggplant on the bottom and cover with half the sauce. Add the remaining eggplant on top and cover with the rest of the sauce. Drizzle with a little olive oil.
9. Bake the assembled moussaka in the oven for about 20 minutes, then move it under the broiler for a few minutes until lightly coloured.
10. Top with the parsley and pine nuts or sliced almonds, if using. Serve hot or warm with pita bread or rice.

Summarized from The Mediterranean Dish's video. Watch it for the details.