Arabic moussaka
Eggplant and tomatoes baked with chicken mince until the sauce comes together.
- Cooking time
- 1 hr 36 min
- Hands-on time
- 23 min
- Free time
- 30 min
- Difficulty
- Medium
- Cuisine
- Levantine
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 chicken and sauce are made in it before assembly.
- Baking dish — Aubergine arranged in it with the chicken above, at 190°.
- Food thermometer
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.
Soften the onion and garlic, then add the ground chicken and break it up, cooking to 74°C. Stir in the paste and spices; add tomatoes and water in the next step.
You’ll know it’s ready whenThe thickest part reaches 74°C. Timing is a guide; continue cooking if needed.
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 chicken 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.
On the same table
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Arabic Salad
15 min
