Moussaka

Leah Hamaoui Leah Hamaoui
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Moussaka is one of my favorite things to make!

Whether or not you’re an eggplant lover, you can’t imagine how delicious this dish is! Take just one bite and you’ll understand why moussaka has stood the test of time and become a beloved classic. This is a masterpiece in the world of Sephardic cooking and is usually served on special occasions and on Shabbat. As much as I love the flavor and taste of the eggplant, I believe that the sauce is the true home run here! This dish is so hearty, flavorful, and incredibly delicious.

There are several ways to make moussaka, but I find that this one is not only the easiest, it’s the yummiest! I’ve made it so many times, and each time it’s gone in a flash. The tender slices of eggplant make a perfect sandwich for the seasoned meat, and together with the sauce, it’s just heavenly.

3h 8
Medium Gluten Free Low Carb Keto No Refined Sugar Meat

Directions

Prepare the Moussaka

  1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a

    baking sheet with Gefen Parchment Paper.

  2. Sprinkle the eggplant slices with a bit of salt and let them sit for 10 minutes. This will help draw out any excess moisture and reduce bitterness. Then pat the slices dry with a paper towel.

  3. Place the eggplant rounds on the prepared baking sheet and lightly spray

    with cooking spray. Bake for 15–20 minutes, until golden and softened.

  4. Mix the meat, onion, and spices in a bowl. Place a generous portion of the

    seasoned meat onto one eggplant round and cover with another round to create a sandwich. Repeat with remaining meat and eggplant.

Prepare the Sauce

  1. Place the olive oil and onion in a shallow pot and sauté over medium-high heat. Once golden, add the green chili and reduce the heat to low. Mix and cook for two to three minutes.

  2. Add the tomatoes, garlic, tomato paste, and spices. Mix until all combined.

  3. Add the boiling water and bring to a boil. Once boiling, add the eggplant sandwiches.

  4. Reduce oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).

  5. Cover pot and remove from heat. Transfer pot to the oven and bake for one

    hour.

  6. Reduce oven temperature to 285 degrees Fahrenheit (140 degrees Celsius) for an additional hour.

Credits

Notes:
It’s important to slice the eggplant evenly so that they cook uniformly. Try making the slices as close in size as possible.

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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1 Comment

Renee •

This is nowhere near what a Moussaka recipe should be. There is no cumin in Moussaka at least according to the Moussaka I ate all over Greece when I vacationed there several summers in a row before I started keeping kosher. The chopped meat should be spiced with cinnamon, allspice and maybe a dash of pepper cooked with tomato paste and a little tomato sauce. It should be layered sliced eggplant either baked or fried, chopped cooked beef or lamb topped by another layer of eggplant and the very top layer a pareve egg custard/bechamel sauce spiced with a dash of nutmeg. There are even terrific Passover recipes for very good moussaka but without the nutmeg.