Classic Greek Eggplant Moussaka (Print)
Tender eggplant, spiced ground meat, and tomatoes meld for a comforting Greek-inspired meal.
# What You'll Need:
→ For the Eggplant
01 -
3 large eggplants (about 1.5kg), sliced lengthwise ¼-inch thick
02 -
2 tablespoons olive oil
03 -
1 tablespoon kosher salt
04 -
Black pepper to taste
→ For the Meat Sauce
05 -
1 lb ground beef or lamb
06 -
1 large onion, finely chopped
07 -
3 garlic cloves, minced
08 -
1 can (400g) diced tomatoes
09 -
2 teaspoons dried oregano
10 -
1 teaspoon ground cinnamon
11 -
Salt and pepper to taste
# How to Make It:
01 -
Slice the eggplants lengthwise about ¼-inch thick. Sprinkle both sides with kosher salt and let them rest for 20-30 minutes to remove moisture. Pat dry with paper towels.
02 -
In a pan, heat olive oil over medium heat. Add the onion and garlic, cooking until fragrant and translucent. Add the ground beef or lamb, breaking it apart and browning evenly. Stir in diced tomatoes, oregano, ground cinnamon, and season with salt and pepper. Simmer for 15-20 minutes until thickened.
03 -
Layer the eggplant slices in a baking dish, followed by a layer of cooked meat sauce. Repeat the layering process until all ingredients are used.
04 -
Preheat the oven to 180°C (350°F). Bake the assembled Moussaka for 35-40 minutes until hot and bubbling.