Egyptian Moussaka

Hanan Hussein


This is my healthified version of the traditional Egyptian moussaka with all the taste and almost no fat. The original recipe is delicious but uses fried eggplants which absorb a lot of oil and make the dish really heavy and hard to digest.


★★★★★ 1 vote

30 Min
30 Min


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  • 2 lb
  • 1 Tbsp
    olive oil, extra virgin
  • 1 tsp
    garlic, minced
  • 1 large
    onion, chopped
  • 1 c
    salsa, chunky
  • 2 c
    tomato sauce
  • 1 large
    bell pepper, chopped
  • 1 tsp
    beef stock (optional)
  • 1 c
    pine nuts, toasted
  • 3/4 c
  • ·
    salt and pepper to taste

How to Make Egyptian Moussaka


  1. Peel eggplants and cut into 3/4" slices. Arrange on a cookie sheet and spray with cooking spray or brush lightly with olive oil. Place under the broiler till golden brown. Turn the slices over and spray the other side with cooking spray and broil till also golden brown.
  2. Meanwhile in a saucepan over medium heat add the olive oil, garlic and onion and saute for 2 minutes, then add the salsa, tomato sauce, bell peppers and beef stock and bring to the boil. Reduce heat to low and let sauce simmer for 10 to 15 minutes.
  3. To assemble: spread some sauce on the bottom of a baking dish. Arrange half the eggplant slices in a single layer and sprinkle the pine nuts and raisins over them then arrange the second half of the eggplant slices on top. Pour the sauce all over, cover with foil and bake at 350 degrees for 30 minutes. Serve with plain yogurt and pita bread.

Printable Recipe Card

About Egyptian Moussaka

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: Mediterranean
Other Tags: Healthy, Heirloom
Hashtags: #savory, #light, #healthy

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