Eggplant (Aubergine) Moussaka |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is the way I learned Moussaka from my mother, this recipe is from egyptian background, I know this recipe is shared with other countries like Lebanon, Greece, and Turkey, seems everyone has a twist of it. I hope you like mine :) Ingredients:
2 large eggplants, sliced |
1 lb ground beef |
1 large onion, diced |
2 tablespoons tomato paste |
1/4 cup water |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 cup slivered almonds |
1/2 cup raisins |
1/4 cup pine nuts (optional) |
2 tablespoons vegetable oil |
1 cup vegetable oil (for frying) |
salt and pepper |
Directions:
1. In a large skillet, brown the onion.
2. Add the ground beef, salt, pepper, cinnamon, nutmeg.
3. When the meat is cooked, add the tomato paste and water (you can dissolve the tomato paste in water before adding it to the meat mixture).
4. Fry the eggplants slices until golden brown on each side, set aside on paper towels to absorb excess oil.
5. Line the oven pan with one layer of the fried eggplant slices, add a meat mixture layer, sprinkle with almonds/pine nuts , and raisins, then add a final layer of eggplant slices.
6. Preheat oven to 350 degrees F.
7. Bake in preheated oven for 45 minutes. Serve hot.
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