Egyptian Moussaka with Ground Beef and Eggplant (Casserole)

Experience the rich flavors of Egypt with this hearty Moussaka, featuring layers of tender eggplant, savory ground beef, and aromatic spices. This dish is perfect for a cozy family dinner or a gathering with friends, served alongside warm pita bread or fluffy rice.

Author

Bebe Size

Prep Time

30 minutes

Cook Time

50 minutes

Servings

6

Cuisine

Egyptian

Ingredients

• 3 small globe eggplants, sliced into ¼-inch rounds
• To taste Kosher Salt
• 1 large yellow onion, diced
• 2 medium green bell peppers, diced
• 3-4 large garlic cloves, minced
• 2 tablespoons extra virgin olive oil
• 1 pound lean ground beef
• 1 teaspoon coriander
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon red pepper flakes or Aleppo pepper
• to taste black pepper
• 1 (28-ounce) can whole San Marzano tomatoes, with their juices
• 1/2 cup fresh parsley, chopped
• 1/4 cup pine nuts or sliced almonds, (optional)
• Pita bread or rice for serving (optional)</span>
• 1 teaspoon coriander
• 1 teaspoon allspice
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1/2 teaspoon cumin
• 3/4 teaspoon cardamom
• 1/4 teaspoon cinnamon

Directions

1. Preheat your oven to 375°F (190°C).
2. Sprinkle the sliced eggplant rounds generously with kosher salt and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
3. In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the diced onion and green bell peppers. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
4. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook for 6-8 minutes until browned and cooked through. Drain any excess fat if necessary.
5. Add 1 teaspoon coriander, 1/2 teaspoon sweet paprika, 1/2 teaspoon red pepper flakes, and black pepper to taste. Stir well to combine, allowing the spices to toast for about 1 minute. Pour in the can of whole San Marzano tomatoes, crushing them with your hands as you add them to the skillet. Let the mixture simmer for 10-15 minutes until slightly thickened.
6. While the beef mixture simmers, heat a separate skillet over medium-high heat. Add a drizzle of olive oil and arrange the eggplant slices in a single layer. Sauté for about 2-3 minutes on each side until golden brown and tender. Remove from heat.
7. In a small bowl, combine the remaining spices for the Hawawshi seasoning: 1 teaspoon coriander, 1 teaspoon allspice, 1 teaspoon paprika, 1 teaspoon black pepper, 1/2 teaspoon cumin, 3/4 teaspoon cardamom, and 1/4 teaspoon cinnamon. Mix well.
8. In a large baking dish, layer half of the sautéed eggplant on the bottom. Pour the beef mixture over the eggplant, then sprinkle half of the chopped parsley and optional pine nuts or almonds on top. Layer the remaining eggplant slices over the beef mixture, and finish with the remaining parsley and nuts.
9. Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbling. Let the Moussaka rest for 10 minutes before serving.
10. Serve warm with pita bread or rice for a delightful meal.