Egyptian Moussaka


This month the MENA Cooking Club‘s country was Egypt. Our lovely host was Amira from Arabian Mama who just so happens to be Egyptian so I knew we would get some great recipes. I went with the main dish option which was moussaka since it’s already a family favorite. Here in Saudi this dish is always made and usually served as a side sometimes with the meat and other times without. Actually a lot of Saudis make Egyptian dishes and they are pretty much as traditional here as they are in their own country.

Some people add Bechamel sauce on the top, but I opted not to, but I do like it. I was just tying to make this dish a lit bit healthier without the added sauce, baking instead of frying and olive oil in place of butter. I also prefer to use fresh tomatoes instead of the canned versions. I think a lot of cooking blogs these days are just filled with recipes that have tons of processed or canned foods and it’s really not healthy. It’s very rare that I buy anything canned and I love that the tomato paste here is not canned like back home. If you do use beef in place of lamb do not forget to drain the fat out of the meat after cooking it.

2 eggplants, cut in 1-inch slices (peel every other section)
Olive oil
1 pound ground lamb
1 teaspoon ground coriander
1 white onion, diced
2 garlic cloves, diced
5 tomatoes (2 diced and the remaining sliced)
3 tablespoons tomato paste

1. Preheat oven to 400F. Place eggplant slices on a baking sheet and brush olive oil all over the tops. Allow to cook for 10 minutes, then flip and cook other side for another 10 minutes.

2. In a saute pan on medium heat, add 2 tablespoons of olive oil, onions, and garlic. Add lamb and cook until no longer pink. Dice two tomatoes and add into pan. Add tomato paste and 1/4 cup water, mix. Add coriander, salt and pepper to taste, then reduce heat to low and allow to simmer for 15 minutes.

3. Preheat oven to 350F. In a casserole pan, add a scoop of meat sauce making sure the bottom is covered. Add a layer of eggplants, tomatoes and then meat mixture. Continue layering until the top is covered with eggplants and tomato slices.

4. Cover top with foil and place into the oven for 15 minutes, uncover and bake for remaining 10 minutes. Serve!

Yields: 4-6 servings

16 Responses to Egyptian Moussaka

  • Assalamo alaikum,
    i have never made moussaka before but your dish looks really tempting sister i will surely give it a try in sha Allah!!

    • Masha Allah you made a potentially fatty dish into a health nutritious one.
      I love the presentation, well done!

    • Wa Alaykum Salam, I never eat eggplants, but when I cook this dish and I love it. It’s one of the best you should try it.

    • Thank you Maryam I always try to make things a bit healthier.

  • As-Salaamu Alaykum Noor,
    Very inviting dish, i like that you didn’t cover it with bechamel – you now see all the ingredients that make it. Baarak Allahu Feeki

    • Wa Alayum Salam, My mother in law always makes it this way and I love it, so I thought I better stick to what I know.

  • Pingback: Are You Curious About Egyptian Cuisine? | What's On The List?
  • This looks so pretty! I like your healthier version, especially the fresh tomatoes.

  • A yummy looking dish, very inviting. Thank you Noor for making me part of this group and giving me chance to try all dishes which other wise I would never attempt. Loved this months challenge. Looking forward for some more interesting recipes of other countries..

    • We love having you and thank you for being part of all of this with us. It is so much fun getting to know all you great ladies and seeing how we all make the same thing in a unique way.

  • Salaamu aleikoum Noor, Thank you again for organizing this event and also for sharing this very easy and earthy dish!

    • Wa Alaykum Salam, thank you for much for taking part in it and your dish was amazing as usual.

    • Salaamu aleikoum Noor, BarakAllahu fiki. I’ve learned alot from you actually, with all the tips you share :)

  • G’day Noor! Thank you for overseeing these fun challenges monthly!
    Your dish looks delish and wish I could try some now!
    Cheers! Joanne @ What’s On The List

  • I am a big fan of moussaka but an Egyptian version is a first. Looks amazing. Another great month.

Leave a Reply to Henia Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

check me out
My Eye

Get an email every time a new post is published.

join us
Thank You
All layouts and content are created specifically for this blog. Please do not use images, recipes or content without linking back and crediting thank you.