Egyptian Moussaka A Classic Eggplant with Meat Sauce Dish | The Egyptian Cook

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.

Prepare the eggplant by removing the stem and peeling half the skin to create stripes.

Slice the eggplant into discs about 1/2 inch thick.

Add a splash of olive oil to a pan and fry the eggplant for a few minutes on each side until tender and golden brown.

Fry diced onions and minced garlic in olive oil until fragrant.

Add diced tomatoes and season with ground coriander, ground cumin, sea salt, and black pepper; mix well.

Use an immersion blender to make the tomato sauce smooth; add a splash of white vinegar for tanginess.

Fry diced onions, diced green bell peppers, and minced garlic in olive oil for the meat sauce.

Add sliced chili peppers for optional heat and then add the ground beef (lahma), breaking it up as it cooks.

Season the meat with ground coriander, ground nutmeg, sea salt, and black pepper; cook until browned.

Add the homemade tomato sauce and a splash of water to the meat mixture.

Layer the fried eggplant in a baking dish, then pour a layer of the meat sauce over it; repeat the layers until complete.

Bake in the oven at 400°F for at least 25 minutes.

Garnish with fresh cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens