Moussakaa
Summary
Yield
Source Mediterranean cuisine
Prep time 45 minutes Recipes Entrée Middle East Mediterranean Meat Greece Europe Egypt Asia Africa
Description
This is the Egyptian version. There are many variations in the surrounding countries. Moussakaa makes great main course, just serve with a green salad on the side.
Ingredients
5 eggplant (large, peeled and sliced) oil (enough for frying) 1 Pound lamb meat (ground) 1 onion (medium size, chopped) 2 Tablespoon butter 2 Cup tomato sauce
Instructions
- 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 season with salt and pepper.
- Heat oil in a pan and brown eggplant slices on both sides. Drain excess oil.
- Preheat oven to 350°F (180°C).
- 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.
- Bake in the center rack for 30 minutes.
- Remove from oven and serve hot.
Notes
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. Moussakaa also 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.
Ingredients, metric
5
large eggplants, peeled and sliced
enough oil for frying
500 g
minced lamb meat
1
medium sized onion, chopped
50 g
butter
500 ml
tomato sauce
Nutrition facts
Serving size: 1/4 of a recipe.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories
286.87
Calories From Fat (23%)
66.04
% Daily Value
Total Fat 7.60g
12%
Saturated Fat 3.99g
20%
Cholesterol 25.56mg
9%
Sodium 668.84mg
28%
Potassium 2071.95mg
59%
Carbohydrates 51.17g
17%
Dietary Fiber 25.56g
102%
Sugar 22.62g
Sugar Alcohols 0.00g
Net Carbohydrates 25.61g
Protein 12.98g
26%
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Summary
| Yield | |
|---|---|
| Source | Mediterranean cuisine |
| Prep time | 45 minutes |
| Recipes | Entrée Middle East Mediterranean Meat Greece Europe Egypt Asia Africa |
Description
This is the Egyptian version. There are many variations in the surrounding countries. Moussakaa makes great main course, just serve with a green salad on the side.
Ingredients
| 5 | eggplant (large, peeled and sliced) | |
| oil (enough for frying) | ||
| 1 | Pound | lamb meat (ground) |
| 1 | onion (medium size, chopped) | |
| 2 | Tablespoon | butter |
| 2 | Cup | tomato sauce |
Instructions
- 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 season with salt and pepper.
- Heat oil in a pan and brown eggplant slices on both sides. Drain excess oil.
- Preheat oven to 350°F (180°C).
- 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.
- Bake in the center rack for 30 minutes.
- Remove from oven and serve hot.
Notes
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. Moussakaa also 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.
Ingredients, metric
5
large eggplants, peeled and sliced
enough oil for frying
500 g
minced lamb meat
1
medium sized onion, chopped
50 g
butter
500 ml
tomato sauce
Nutrition facts
Serving size: 1/4 of a recipe.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories
286.87
Calories From Fat (23%)
66.04
% Daily Value
Total Fat 7.60g
12%
Saturated Fat 3.99g
20%
Cholesterol 25.56mg
9%
Sodium 668.84mg
28%
Potassium 2071.95mg
59%
Carbohydrates 51.17g
17%
Dietary Fiber 25.56g
102%
Sugar 22.62g
Sugar Alcohols 0.00g
Net Carbohydrates 25.61g
Protein 12.98g
26%
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Remarkable
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 variations with layers of ground veal meat used instead of eggplant slices, or those with zucchini or potato slices. Breadcrumbs increase volume while keeping it light. Turkish moussakaa is not layered.