The word Moussaka in Arabic means “soaked”. This dish is served with all the rich juices of its vegetables, meat and olive oil. Moussaka is Turkish Greek Lasagne – an exotically tasty hunger-buster!

Serves 6

To make Moussaka, you need:

1 kg eggplant

300 gram mince meat – either lamb or beef

1 medium onion thinly chopped

3 tablespoons fresh butter or rice bran oil

1 small bunch of parsley thinly chopped

1 -1/2 cup boiled chickpeas

1 glass of water (for baking)

2 large tomatoes pulped, or 1 full tablespoon of tomato paste

olive oil for frying the eggplants

1 teaspoon of cumin

1 teaspoon of cinnamon

1 teaspoon of allspice

2 cup grated cheese


How to make Moussaka:

Peel eggplants in stripes, slice them and allow them to rest, before frying, in cold salted water for one hour.

Sizzle onion lightly in a saucepan, add minced meat and sizzle till it absorbs its juices. Stir the tomato paste into the meat. Add chickpeas and parsley.

Fry eggplants in plenty of olive oil and when they are golden brown remove from heat and place them on handitowels in order to drain excess of olive oil. Arrange the eggplant slices in a baking dish, spread the meat on top with the chick peas, sprinkle with spices and then cheese and bake for 10-15 minutes, until eggplants are plump, juicy and soft.

Allow your moussaka to cool for 10 minutes and then invert onto a platter or serve in big slices like lasagne. Sprinkle with fresh herbs and a salad. This moussaka can be served warm, cool or even cold.

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