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.
Summary
| Yield | |
|---|---|
| Source | Mediterranean cuisine |
| Prep time | 45 minutes |
| Cooking time | |
| Total time | 45 minutes |
Ingredients
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.
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. |
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