Egyptian Moussaka (Saucy Eggplant and Beef Casserole)
Egyptian-style Moussaka is a lighter take on the classic eggplant casserole, with a spiced meat sauce, pine nuts, and no béchamel. Gluten free and perfect for summer!
Servings: 12 pieces
Ingredients
- 3 small globe eggplants (about 2 pounds), sliced into ¼-inch rounds
- Kosher salt
- 1 large yellow onion
- 2 green bell peppers
- 3 to 4 large garlic cloves
- Extra virgin olive oil
- 1 pound lean ground beef
- 1 teaspoon coriander
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon red pepper flakes or Aleppo pepper
- Black pepper
- 1 (28-ounce) can whole San Marzano tomatoes with their juices
- 1/2 cup chopped fresh parsley
- 1/4 cup pine nuts or sliced almonds (optional)
- Pita bread or rice, for serving (optional)
Instructions
- Get ready. Position a rack in the middle of the oven and heat to 400°F. Lightly oil a sheet pan.
- Salt the eggplant. Season the eggplant slices generously with salt and spread them in one single layer on a clean surface (like a baking tray or wire rack). Set aside for a few minutes while you prepare the remaining ingredients.
- Get your veggies prepped. Coarsely chop the onion. Core, seed, and coarsely chop the bell peppers. Mince the garlic.
- Bake the eggplant. You should see beads of water form on the surface of the eggplant as it “sweats out” any bitterness. Use a paper towel to dry the eggplant well on both sides, removing any excess salt, then brush each slice generously with extra virgin olive oil. Arrange them without overlapping on the prepared sheet pan. Bake on the center rack of your heated oven for about 20 minutes, or until they begin to soften (they should not be fully cooked yet).
- Meanwhile, start the sauce. In a large skillet over medium-high heat, heat about 2 tablespoons olive oil until shimmering. Add the onions, bell peppers, and garlic and season with a big pinch of salt. Cook the vegetables, tossing regularly, until they soften a bit, about 5 minutes.
- Cook the meat. Add the ground beef and use a wooden spoon to break the meat up. Cook until fully browned, about 7 to 10 minutes. If needed, carefully drain any excess liquid or fat in a heat-safe bowl and return the pan to the heat. Season with the coriander, paprika, red pepper flakes or Aleppo pepper, and a big pinch of pepper and stir to combine.
- Simmer. Add the tomatoes and their juices and 1/3 cup of water. Break the tomatoes up a bit with the wooden spoon. Bring the sauce to a boil, then lower the heat and let it simmer while the eggplant finishes baking. Remove from the heat, taste, and add more salt to your liking.
- Assemble the moussaka. Prepare a 9 x 13 baking dish and lightly oil the bottom. Arrange half of the partially baked eggplant on the bottom and top with half of the sauce. Layer the remaining eggplant on top and cover it with the sauce. Drizzle with a little olive oil.
- Return to the oven to bake. Transfer the baking dish to the heated oven and bake for about 20 minutes. Then transfer to the broiler for just a few minutes until it gains some color.
- Garnish and serve. Remove from heat and finish with the parsley and nuts. Serve hot or warm with pita bread or rice.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, coriander, and sweet Spanish paprika used in this recipe.
- Keep a close eye any time you’re using a broiler–it can burn easily! Remove just as soon as the Moussaka has turned golden.
Nutrition
Calories: 111.1kcal | Carbohydrates: 10.4g | Protein: 9.4g | Fat: 4.1g | Saturated Fat: 1.6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.7g | Trans Fat: 0.2g | Cholesterol: 24.6mg | Sodium: 80.1mg | Potassium: 516.8mg | Fiber: 4.4g | Sugar: 5.8g | Vitamin A: 416.9IU | Vitamin C: 25.9mg | Calcium: 34.9mg | Iron: 1.7mg
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