Egyptian Moussaka | Moussaka Recipe (Eggplant and Beef Casserole)

ground beef

🥗Healthier: ground turkey

💰Cheaper: lentils

Lentils provide a plant-based protein alternative.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: dairy-free cheese

Nutritional yeast adds a cheesy flavor without dairy.

bechamel sauce

🥗Healthier: Greek yogurt

💰Cheaper: milk + flour

Greek yogurt offers creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Salt the eggplant slices and let them sit to sweat out bitterness.

Brush the eggplant with olive oil and bake in the oven for about 20 minutes.

In a large pan, heat extra virgin olive oil and add chopped onion and green bell peppers; sauté for about 5 minutes until softened.

Add minced garlic and a pinch of kosher salt; continue cooking until the vegetables are soft.

Add 1 pound of lean brown beef to the pan and brown it completely, about 10 minutes.

Drain any excess liquid from the meat.

Season the meat with kosher salt, black pepper, coriander, sweet paprika, and red pepper flakes or Aleppo pepper.

Add a whole can of San Marzano tomatoes to the meat and break them up; add a little water to the can, swish it around, and add that to the pan as well.

Let the meat sauce simmer for a bit while checking the eggplant.

In a baking dish, layer some of the meat sauce, followed by the eggplant, and repeat the layers.

Bake the assembled dish in the oven at 400°F for 20 minutes, then broil for a little bit to gain color.

Serve in bowls with toasted pine nuts on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens