Eggplant (Aubergine) Moussaka
Aubergine, beef and slivered almonds come together in this Egyptian dish, fragrant with cinnamon and nutmeg and baked in the oven. Finish with almonds/pine nuts, and raisins.
1 hr 15 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 45 min · 75 min total
- medium
- 1
In a large skillet, brown the onion. Add the ground beef, salt, pepper, cinnamon, nutmeg. When the meat is cooked, add the tomato paste and water (you can dissolve the tomato paste in water before adding it to the meat mixture).
- 2
Fry the eggplants slices until golden brown on each side, set aside on paper towels to absorb excess oil.
- 3
Line the oven pan with one layer of the fried eggplant slices, add a meat mixture layer, sprinkle with almonds/pine nuts, and raisins, then add a final layer of eggplant slices.
- 4
Preheat oven to 350 degrees F. Bake in preheated oven for 45 minutes. Serve hot.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
