EGGPLANT MOUSSAKA
This Arabic moussaka is rich in flavor and steeped in a delicious tomato based sauce combined with ground beef to make a hearty meal.
INGREDIENTS
3 medium eggplants (peeled and sliced into rounds)
3 large tomatoes, cut into slices
400g ground meat
1 onion, finely chopped
1/2 cup pine seeds, toasted
1 tablespoon tomato paste
2 tablespoons olive oil
Salt and pepper to taste
PREPARATION
1. On a baking sheet, place the eggplant rounds and season with salt, leaving them for about 10 minutes.
2. In the meantime, in a large skillet over medium high heat, sauté the onions with 1 tablespoon of the olive oil until translucent and fragrant.
3. Add the ground meat and stir every once in a while, seasoning with salt and pepper, until browned and cooked through. Then add the pine nuts and mix to combine. Remove from heat and set aside.
4. Drain the eggplants from excess water stored by gently squeezing each slice, then deep fry them until properly browned.
5. In a baking dish, place the fried eggplants, layering them at the base, then top with the meat mixture spreading it evenly over the top, and finally place the freshly sliced tomatoes in an even layer.
6. Spread one tablespoon of tomato paste over the tomatoes, then add 1 tablespoon of olive oil and about 1/2 cup of water.
7. Cover with aluminum foil and cook on the stove for 30 minutes over medium-low heat.
8. After 30 minutes, remove the aluminum foil and bake in the oven, uncovered, for an additional 20 minutes at 200°C.
9. Serve with a side of rice or some Arabic bread and yogurt.
Notes:
You could choose to place it in the oven from the beginning skipping step 7. Bake it for 30 minutes covered in aluminum foil, then 20 minutes uncovered.
The quantities of the ingredients will change according to the size of your dish, so feel free to use more or less eggplants, tomatoes or meat.
For a healthier option, you could bake the eggplants rather than deep frying them.
For a vegetarian option, you could cook it without the meat.
