The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Layers of tender roasted eggplant are nestled in a savory spiced ground beef and tomato sauce. Then, they are all baked to perfection for a dish that is as comforting as it is delicious.
Recipe Summary
Cuisine: Egyptian
Prep and Cooking Time: Approximately 1 hour and 30 minutes
Cooking Method: Baking
Skill Required: Beginner to Intermediate
What is Egyptian Moussaka?
Egyptian moussaka is a beloved dish with layers of soft, roasted eggplant, a savory spiced ground beef filling, and a rich tomato sauce. It is then baked to perfection, creating a comforting and tasty casserole-style dish.
Unlike Greek moussaka, which uses a bechamel sauce, Egyptian moussaka keeps things simpler by focusing on the bold, earthy flavors of eggplant, seasoned meat mixture, and tomato.
This hearty and satisfying dish is often served with a bed of rice or pita bread, making it a staple in Egyptian home cuisine.
Egyptian moussaka is often enjoyed during Ramadan, serving as a comforting and filling dish after a long day of fasting.
Ingredients
Eggplants: Use large globe eggplants or Italian eggplants work best. They are easy to slice into rounds and have a meaty texture that holds up well during baking.
Ground Beef: Opt for 80% lean ground beef to maintain a balance of flavor and juiciness.
Olive Oil: Use high-quality extra virgin olive oil to brush the eggplants and sauté the vegetables. Its rich and slightly peppery flavor enhances the overall taste of the dish.
Garlic: Freshly minced garlic cloves add pungent aroma and sharp flavor. It deepens the flavor profile of the meat sauce.
Yellow Onion: Finely chop the onion for even cooking and a subtle sweetness that balances the spices and acidity in the tomato sauce.
Bell Peppers: They bring a slight crunch and natural sweetness to the dish. You can use a mix of colors—red, green, or yellow; their vibrant colors and fresh flavor add visual and textural appeal.
Roma Tomato: Use ripe and firm Roma tomatoes. They are less watery and more flavorful, adding depth to the meat sauce.
Tomato Sauce and Paste: The combination of sauce and paste creates a rich, thick base for the meat sauce. Use no-salt-added varieties for better control of seasoning.
Salt: Season in layers—salt the sliced eggplants to draw out the bitterness, then adjust the salt in the meat sauce to ensure even seasoning throughout.
Seasonings: For the meat sauce, you need:7 spices, cumin, garlic powder, coriander powder, paprika, black pepper, and salt.
How to Make Egyptian Moussaka
Bake the Eggplant
To start, cut the eggplant into ½ inch rounds and place on top of a clean kitchen towel.
Now, 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.
Then, 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.
Bake in preheated oven at 400°F for 20-30 minutes, or until they soften but are not mushy. Remove once done.
Make the Meat Sauce
Heat up 2 tablespoons of olive oil on medium-high heat. Once hot, add the finely chopped onions, peppers, and minced garlic.
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.
After that, add the ground beef, 7 spices, cumin, coriander, garlic, paprika black, pepper, and salt. Mix everything well.
Next, add the tomato sauce and the tomato paste and stir until everything is well incorporated.
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.
Layer and Bake
Spray a 9×13 oven dish well.
Start by adding a single layer of eggplant rounds. If you’d like, add some rounds of bell peppers and tomatoes (which I did).
Then, place half of the meat sauce on top, and repeat with another layer of eggplant, and the final layer of sauce (only 2 layers.)
Next, cover and bake at 400°F for approximately 20 minutes. You can broil afterward for 1-2 minutes for some color.
Finally, garnish with toasted pine nuts and parsley, and serve with rice or pita bread.
How to Serve Egyptian Moussaka
Egyptian Moussaka is rich and satisfying on its own. Serve it hot straight from the oven, garnished with fresh parsley and a sprinkle of toasted pine nuts for added texture and flavor.
Make sure to have warm, fresh pita bread on the table to scoop up the saucy layers.
For a more traditional presentation, pair the Moussaka with fluffy white vermicelli rice to balance the bold flavors and create a complete meal.
Variations and Substitutes
Vegetarian Moussaka: Skip the ground beef and add more vegetables like zucchini or mushrooms. For a protein boost, include cooked chickpeas in the tomato sauce.
Alternative Proteins: If you are not a fan of ground beef, then use ground lamb, turkey, or chicken instead.
Cheesy Layer: Garnish shredded mozzarella on the final eggplant and meat sauce layer for a creamy, cheesy upgrade.
Tomato Alternatives: If you don’t have tomato paste or sauce, use fresh, ripe tomatoes blended into a puree. Adjust the seasonings to enhance the flavor.
Eggplant Substitutes: Use zucchini or large portobello mushrooms in place of eggplant for a twist on the traditional flavor profile.
Spicy Kick: For a spicier version, add a touch of chili powder, cayenne, or red pepper flakes to the meat sauce.
Tips and Tricks
Remove Excess Moisture from Eggplant: Salting eggplant slices before cooking is crucial to draw out excess moisture and reduce bitterness. Let them sit for 15-20 minutes before patting them dry with a paper towel.
Evenly Cooked Eggplant: Brush both sides with olive oil for even cooking. Roasting them in the oven at 400°F ensures a healthier and less oily result compared to frying.
Balanced Seasoning: Season the beef sauce generously with spices and salt to enhance the bold flavors. Taste as you cook and adjust the seasoning to your preference.
Layering for Perfection: For a well-structured dish, carefully press the eggplant layers together before adding the beef sauce. This prevents the layers from shifting and helps the flavors meld beautifully.
Storage Tips
Refrigerating: Allow the moussaka to cool completely at room temperature, then transfer leftovers to an airtight container, or cover the baking dish tightly with plastic wrap or foil. Store in the refrigerator for up to 4 days.
Freezing: Egyptian moussaka freezes beautifully. After it has cooled, place it into freezer-safe containers or wrap the entire dish tightly in a double layer of plastic wrap and aluminum foil, and freeze for up to 3 months.
Reheating: Place the moussaka in an oven-safe dish, cover with foil, and reheat at 350°F for about 15-20 minutes or until heated. For frozen moussaka, let it thaw overnight in the refrigerator. Reheat it in the oven at 350°F for 20-30 minutes, covering with foil to retain moisture.
Make-Ahead Tip: Assemble the moussaka without baking, then refrigerate or freeze it. If refrigerated, bake it within 24 hours. If frozen, thaw it overnight in the fridge before baking as instructed in the recipe.
Frequently Asked Questions
Do I have to peel the eggplant?
Peeling is optional. Keeping the skin on adds texture and holds the eggplant slices together, but you can peel them if you prefer a softer texture.
Can I fry the eggplant instead of baking it?
Absolutely! For a more traditional approach, fry the eggplant slices in hot oil until golden. Drain on paper towels to remove excess oil before layering them in the dish.
How can I reduce the bitterness of eggplant?
Salt the eggplant slices and let them sit for 15-20 minutes to help draw out the bitterness. Be sure to pat them dry before cooking.
Is moussaka gluten-free?
Yes, Egyptian moussaka is naturally gluten-free because it doesn’t include a béchamel sauce like the Greek version of moussaka. Just ensure your spices and tomato products are gluten-free.
Eggplant and Ground Beef Tomato Bake
Egyptian Moussaka is a flavorful casserole that combine layers of roasted eggplant, aromatic beef sauce, and vibrant spices. A fusion of bold flavors and satisfying textures, this dish is easy to prepare yet full of depth.
- 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
Seasonings:
- 1½ teaspoons 7 spices
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt or to taste
Bake the Eggplant
- Preheat the oven to 400℉.
- Cut the eggplant into ½ inch rounds and place on top of a clean kitchen towel.
- 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.
- 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.
- Bake in preheated oven at 400℉ for 20-30 minutes, or until they soften but are not mushy. Remove once done.
Make the Meat Sauce
- Heat up 2 tablespoons of olive oil on medium-high heat. Once hot, add the finely chopped onions, peppers, and minced garlic.
- 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.
- Add the ground beef, 7 spices, cumin, coriander, garlic, paprika black, pepper, and salt. Mix everything well.
- Add the tomato sauce and the tomato paste and stir until everything is well incorporated.
- 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.
Layer and Bake
- Spray a 9×13 oven dish well.
- Add a single layer of eggplant rounds. If you’d like, add some rounds of bell peppers and tomatoes (which I did).
- Place half of the meat sauce on top, and repeat with another layer of eggplant, and the final layer of sauce (only 2 layers.)
- Cover and bake at 400℉ for approximately 20 minutes. You can broil afterward for 1-2 minutes for some color.
- Garnish with toasted pine nuts and parsley, and serve with rice or pita bread.
- Remove Excess Moisture from Eggplant: Salting eggplant slices before cooking is crucial to draw out excess moisture and reduce bitterness. Let them sit for 15-20 minutes before patting them dry with a paper towel.
- Evenly Cooked Eggplant: Brush both sides with olive oil for even cooking. Roasting them in the oven at 400°F ensures a healthier and less oily result compared to frying.
- Balanced Seasoning: Season the beef sauce generously with spices and salt to enhance the bold flavors. Taste as you cook and adjust the seasoning to your preference.
- Layering for Perfection: For a well-structured dish, carefully press the eggplant layers together before adding the beef sauce. This prevents the layers from shifting and helps the flavors meld beautifully.
