Mediterranean Moussaka with Eggplant
Recipe Images
Ingredients
3 medium eggplants
8 tbsp. oil
2 medium onions, chopped
2 lb. ground beef
1 cups of chopped ripe tomatoes with juice (or canned tomatoes)
2 bay leaves
1/2 cup of bread crumbs
4 tbsp. of tomato paste
pepper, freshly ground to taste
sea salt
Moussaka is a Mediterranean dish of layered vegetables and ground meat. No one ever said it is easy to make, but it's worth the effort!
Directions
Wash eggplants and cut off 1/2-inch round slices.
Sprinkle with salt and let them sit for 30 minutes.
Rinse well, drain, and dry them.
Preheat 6 tbsp oil in a frying pan over medium heat.
Cook eggplants until are lightly browned and soft.
Let cool aside on paper towels to absorb oil.
Sauté onions with 2 tbsp oil for 8 minutes.
Add meat and sauté until lightly browned.
Add tomatoes, salt, pepper, 1/2 cup bread crumbs, bay leaves, and 2 tbsp tomato paste, and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes.
Place a layer of eggplant slices on a bake pan and spread 1/2 of the meat mixture evenly on top. Cover with another layer of eggplant slices, another layer of meat and the last layer should be eggplants.
Pour on top 2 tbsp of tomato paste, diluted with 4 tbsp water.
Bake at 350 F for about 45 minutes.
Remove the moussaka from the oven, allow cooling for 20 minutes and serve.
Additional Notes
This moussaka version use eggplants, but others call for artichokes, potatoes, and zucchini, or a combination.
