Moussakaa

This is the kind of shepherd’s pie popular in Greece that you will also find in Turkey, Egypt and other areas in the Eastern Mediterranean coast. The meat is usually lamb or mutton. Lambs or goats are easier to bring up in these warm areas while there is little grass for cattle to graze.

There are many variations in the surrounding countries -for instance, layers of groud veal meat are used instead of eggplant slices. There are also varitations that substitute eggplant with zucchini or potato slices, versions where breadcrums are used to increase volume while keeping it light. Turkish moussakaa is not layered.

Moussakaa recipe

This is the Eguptian version. Moussakaa makes great main course, just serve with a green salad on the side.

Ingredients

Procedure

1. Heat 2 Tbs butter in a pan and brown the chopped onion. Add meat and cook for 6-8 minutes, or until done, stirring often. Add tomato sauce and seasont with salt and pepper.
2. Heat oil in a pan and brown eggpalant slices on both sides. Drain excess oil.
3. Preheat oven to 350°F (180°C).
4. In a baking pan place first a layer of cooked eggplant slices then a layer of meat on top. Alternate layers of eggplant and meat, finishing with a layer of eggplant.
5. Bake in the center rack for 30 minutes.
6. Remove from oven and serve hot.

Cooking Tips

If you don't have it or don't like the flavor, substitute lamb meat with beef, pork or turkey.

It is a great dish for informal entertaining as you can prepare the moussakaa a day ahead and pop in the oven at the last minute. Moussakaaalso freezes well.

To make moussakaa Greek style, top the layers of eggplant and meat with 2 cups cheese sauce -sprinkle some grated cheese on top, if you wish- before getting it into the oven. Think of Italian lasagna with slices of eggplant (aubergine) instead of pasta.