Egyptian Moussaka (Eggplant and Ground Beef Tomato Bake)

Ingredients

• 1 pound 80% lean ground beef
• 2 large eggplants (cut into rounds, about 4 lbs.)
• 2 tablespoons extra virgin olive oil (plus more for brushing the eggplant)
• 4 garlic cloves (minced)
• 1 medium yellow onion (finely chopped)
• 2 bell peppers (one finely cubed, one cut into rounds)
• 1 roma tomato (finely chopped)
• 30 ounce tomato sauce
• 1 heaped tablespoon tomato paste
• 1 1/2 teaspoons 7 spices
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1 teaspoon coriander powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 teaspoon salt (or to taste)

Instructions

1. 1

   --- Bake the Eggplant ---

2. 2

   Preheat the oven to 400℉.

3. 3

   Cut the eggplant into ½ inch rounds and place on top of a clean kitchen towel.

4. 4

   Salt both sides with a sprinkle of salt and let them sit for 15-20 minutes to draw out the moisture. Once done, dap lightly to clean the excess water.

5. 5

   Brush the eggplant with olive oil on both sides with about 1 teaspoon of olive oil and place on a baking sheet lined with parchment paper.

6. 6

   Bake in preheated oven at 400℉ for 20-30 minutes, or until they soften but are not mushy. Remove once done.

7. 7

   --- Make the Meat Sauce ---

8. 8

   Heat up 2 tablespoons of olive oil on medium-high heat. Once hot, add the finely chopped onions, peppers, and minced garlic.

9. 9

   Sauté until translucent and fragrant, constantly making sure to move them around so they don’t burn. After 3-4 minutes, they should be softened and fragrant. Now, add the finely chopped tomatoes.

10. 10

    Add the ground beef, 7 spices, cumin, coriander, garlic, paprika black, pepper, and salt. Mix everything well.

11. 11

    Add the tomato sauce and the tomato paste and stir until everything is well incorporated.

12. 12

    Cover and lower the heat to medium-low and let it simmer for another 5-10 minutes or until the beef is fully cooked through and the sauce is thickened.

13. 13

    --- Layer and Bake ---

14. 14

    Spray a 9x13 oven dish well.

15. 15

    Add a single layer of eggplant rounds. If you’d like, add some rounds of bell peppers and tomatoes (which I did).

16. 16

    Place half of the meat sauce on top, and repeat with another layer of eggplant, and the final layer of sauce (only 2 layers.)

17. 17

    Cover and bake at 400℉ for approximately 20 minutes. You can broil afterward for 1-2 minutes for some color.

18. 18

    Garnish with toasted pine nuts and parsley, and serve with rice or pita bread.