Arabic moussaka
Browned aubergine slices under a sauce of minced meat and tomato, baked until set.
- Cooking time
- 1 hr 31 min
- Hands-on time
- 35 min
- Free time
- 30 min
- Difficulty
- Medium
- Cuisine
- Levantine
- Calories
- 660
Arabic moussaka is an aubergine and meat dish with no béchamel. The slices are salted for half an hour and dried before browning, because without that the aubergine soaks up twice the oil, then they bake under the meat sauce until it stops bubbling.
Before you start
- Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
- Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.
Ingredients
Amounts follow the number of people
For the moussaka
When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.
Equipment
- Strainer — The aubergine is salted for half an hour then dried thoroughly.
- Frying pan — The meat and sauce are made in it before assembly.
- Baking dish — Aubergine arranged in it with the meat above, at 190°.
Method
Salt the eggplant slices and leave them in a colander for half an hour, then dry them well.
You’ll know it’s ready whenDark drops have dripped out and the slices feel dry.
Tip: Without this step, the eggplant will absorb twice the amount of oil.
Brown the slices in oil or bake at 200° until golden, then arrange them in the tray.
You’ll know it’s ready whenThe slices are golden and soft inside.
Brown the meat with the onions and garlic until it changes color, then add the paste and spices.
You’ll know it’s ready whenThe meat is brown and there is no liquid in the pan.
Add the tomatoes, water, and salt, and let the sauce thicken slightly.
You’ll know it’s ready whenThe sauce has thickened and the oil has started to rise.
Spread the meat and sauce over the eggplant, and bake at 190° until firm.
You’ll know it’s ready whenThe top has darkened and the sauce has stopped bubbling.
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