Eggplant Moussaka Recipe

Light and Delicious Olive Oil Moussaka

Main Ingredients: Moussaka primarily features eggplant or zucchini. Meat Moussaka is often made with lamb, beef, or chicken, but vegetarian versions are also common.

Sauces: Moussaka is flavored with tomato sauce, onions, garlic, and spices, often with the addition of olive oil.

Varieties: Moussaka comes in different varieties. For example, Greek Moussaka (Moussaka) uses béchamel sauce, whereas Turkish Moussaka has a richer tomato sauce base.

Presentation: Moussaka is served with layers of baked or fried eggplant or zucchini slices, topped with a mixture of meat and sauce. It’s often garnished with fresh herbs.

Common Consumption: Moussaka is a popular dish in many countries, especially during the summer months. It can be served hot or cold.

Healthy and Nutritious: Moussaka is a healthy and nutritious dish due to the combination of vegetables, fiber, and protein sources.

Ingredients:

500 grams of lamb or beef

3 medium-sized eggplants

1 onion

2 cloves of garlic

2 tomatoes

1 red bell pepper

2 green peppers

2 tablespoons of butter

1/2 cup of olive oil

1 tablespoon of tomato paste

1/3 cup of hot water

1 teaspoon of salt

1/2 teaspoon of black pepper

1/2 teaspoon of paprika (adjust to your preferred spice level)

For the Topping:

5-7 cherry tomatoes

2 green peppers

Eggplant Moussaka Recipe

Peel and cube the eggplants. Place them in salted water for 10-15 minutes to reduce bitterness. Then, drain and thoroughly dry them.

In a deep bowl, toss the eggplants with olive oil and spread them on a baking tray lined with parchment paper. Cover them with another sheet of parchment paper.

Bake the eggplants in a preheated oven at 180°C (350°F) for 30 minutes. Then, uncover them to allow the eggplants to brown.

In a hot pan, add the meat. Cook until it releases its juices and cooks through. Check the meat, and if needed, add some hot water to tenderize it.

Add butter, onions, and garlic to the meat, and sauté for 2-3 minutes.

Add the bell peppers and sauté for an additional 2-3 minutes. Stir in the tomato paste and cook until it releases its aroma.

Add the tomatoes and cook for another 2-3 minutes. Add the spices before removing the pan from heat.

Divide the baked eggplants into two equal portions. In a smaller ovenproof dish, lay half of the eggplants. Top them with the cooked meat mixture. Then, add the remaining eggplants on top.

In the same pan where you cooked the meat, fry the cherry tomatoes and green peppers. Use them to decorate the dish.

Pour 1/3 cup of hot water around the edges of the dish, cover it with a lid (or another dish), and bake it in a preheated oven at 180°C (350°F) for 10-15 minutes.

Eggplant moussaka with meat is ready. Enjoy your meal!