egyptian moussaka

Name: Egyptian Moussaka
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 2 pound(s) eggplant; 1 tablespoon(s) olive oil, extra virgin; 1 teaspoon(s) garlic, minced; 1 large onion, chopped; 1 cup(s) salsa, chunky; 2 cup(s) tomato sauce; 1 large bell pepper, chopped; 1 teaspoon(s) beef stock (optional); 1 cup(s) pine nuts, toasted; 3/4 cup(s) raisins; - salt and pepper to taste

(1 RATING)

29 Pinches 4 Photos

Hanan Hussein

Bothell, WA

Updated on Jan 24, 2014

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.

Rate

prep time 30 Min

cook time 30 Min

method Bake

yield 6 serving(s)

Ingredients

2 pounds eggplant
1 tablespoon olive oil, extra virgin
1 teaspoon garlic, minced
1 large onion, chopped
1 cup salsa, chunky
2 cups tomato sauce
1 large bell pepper, chopped
1 teaspoon beef stock (optional)
1 cup pine nuts, toasted
3/4 cup raisins
- salt and pepper to taste

How To Make egyptian moussaka

Step 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.

Step 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.
Step 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.
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