Tangy and Spicy Moussaka - the Egyptian answer to a Greek Classic

By Middle Eats · 90 min

Ingredients

Instructions

1. Trim and peel the aubergines, slice into 1.5 cm (1/2 inch) rounds, salt them well, and let them sit for 1 hour.
2. Drain the liquid, squeeze the slices, rinse off the salt, squeeze again, and dry them between paper towels.
3. Heat 1 tbsp vegetable oil in a pan over medium-high heat. Add the diced onion and cook 3 to 5 minutes until translucent.
4. Add 2 minced garlic cloves and cook 30 seconds. Push aside, add the beef on high heat, and brown 3 to 5 minutes per side, breaking it into small chickpea-sized pieces. Season with 3/4 tsp salt and 1/4 tsp black pepper.
5. For the sauce, heat 1 tbsp vegetable oil over medium-high heat, add 10 minced garlic cloves and 1 green chilli, and fry 30 seconds without browning.
6. Add 1 tsp ground cumin and 4 tbsp white vinegar and fry 30 seconds more.
7. Add lemon juice, chopped tomatoes, crushed tomatoes and 200 ml (7 oz) water, and bring to a boil. Reduce to low and simmer 20 to 40 minutes until thick and chunky.
8. Season with 2 tsp salt and 1 tsp black pepper, then set aside to cool.
9. Fry the aubergine slices in frying oil about 1.5 cm (1/2 inch) deep over high heat: about 8 minutes per side for the first side, then 6 to 8 minutes more until browned all over. Fry in batches, draining on paper towels. Pierce 1 or 2 green chillies and fry until light golden.
10. Mix the beef with 2/3 to 3/4 of the sauce into a thick meat sauce.
11. In a deep baking dish, layer aubergine slices to cover the base edge to edge, overlapping slightly. Spread half the meat over it, level it, then repeat with the rest of the meat.
12. Top with the remaining aubergine slices, doubling up where needed, then spread the remaining sauce over the top and wipe any splatter from the dish sides.
13. Bake at 180°C/350°F for 45 minutes to 1 hour, until the sauce has darkened and dried. Cool for 30 minutes before serving.

Summarized from Middle Eats's video. Watch it for the details.

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