Egyptian Moussaka Recipe

Name: Egyptian Moussaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg eggplant, peeled and cut into rings; 250 g minced meat; 1 tablespoon butter or 1 tablespoon margarine; 1 large chopped onion; 1/4 cup water; 3 tablespoons tomato paste; 1 tablespoon sugar; salt and pepper; oil (for frying); sultana (optional)

Servings: persons

1 kg eggplant, peeled and cut into rings
250 g minced meat
1 tablespoon butter or 1 tablespoon margarine
1 large chopped onion
1/4 cup water
3 tablespoons tomato paste
1 tablespoon sugar
salt and pepper
oil (for frying)
sultana (optional)

1
Fry the eggplant rings till it has a reddish brown color.
2
Strain it very well by a strainer or by putting the fried eggplants on kitchen handkerchiefs.
3
In a sauce pan put butter or margarine till it melts, add onions and stir till it has a reddish color then add meat.
4
Stir from time to time till meat is cooked.
5
Add tomato paste, sugar, salt and pepper, few sultanas and water.
6
Boil for 2 minutes till it is a thick sauce.
7
In a tin pan put 1 layer of eggplant and a small layer of sauce, then another layer of eggplant and put all the remaining sauce on top and then straighten the surface (eggplants should be only 2 layers).
8
Put it in oven at 180 degrees for 15 minutes.
9
Serve it with white rice or bread.

114

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 kg eggplant, peeled and cut into rings, 250 g minced meat, 1 tablespoon butter or 1 tablespoon margarine, 1 large chopped onion, and more.

Yes, Egyptian Moussaka falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egyptian Moussaka

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