Best Egyptian Moussaka Recipes
EGYPTIAN MOUSSAKA
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.
Provided by Hanan Hussein
Categories Side Casseroles
Time 1h
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
EGYPTIAN MOUSSAKA (NORTH AFRICA)
Another gutsygourmet recipe that I think sounds awesome. I haven't tried it yet, but I want to post here for future reference. I'm always on the lookout for dishes that will add extra veggies into our diets. Prep and baking time is approximate as are the number of servings.
Provided by Happy Hippie
Categories Stew
Time 45m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut eggplant into rings and boil for short time until soft.
- Cut zucchini into rings and fry.
- Cut and fry potatoes.
- Fry onions.
- When onions are slightly brown, add meat.
- Fry until meat is brown. Drain grease.
- Add parsley, spices and meat, tomato paste and 1 cup water.
- Make 2 cups of white sauce (your favorite recipe).
- Layer ingredients in casserole or baking dish infollowing order: potatoes, eggplant, meat mixture, zucchini.
- Pour white sauce over the top.
- Bake at 350 degrees until top is bubbly and.
- browned slightly on top.
- Bake in 9 x 13-inch pan.
Nutrition Facts : Calories 407.5, Fat 20.7, SaturatedFat 6.9, Cholesterol 57.2, Sodium 585.8, Carbohydrate 35.6, Fiber 6.9, Sugar 11.9, Protein 21.9
EGYPTIAN MOUSSAKA
Make and share this Egyptian Moussaka recipe from Food.com.
Provided by Heba Maher
Categories Meat
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Fry the eggplant rings till it has a reddish brown color.
- Strain it very well by a strainer or by putting the fried eggplants on kitchen handkerchiefs.
- In a sauce pan put butter or margarine till it melts, add onions and stir till it has a reddish color then add meat.
- Stir from time to time till meat is cooked.
- Add tomato paste, sugar, salt and pepper, few sultanas and water.
- Boil for 2 minutes till it is a thick sauce.
- In a tin pan put 1 layer of eggplant and a small layer of sauce, then another layer of eggplant and put all the remaining sauce on top and then straighten the surface (eggplants should be only 2 layers).
- Put it in oven at 180 degrees for 15 minutes.
- Serve it with white rice or bread.
Nutrition Facts : Calories 171.3, Fat 8.6, SaturatedFat 3.7, Cholesterol 33.4, Sodium 112.5, Carbohydrate 15.4, Fiber 6.4, Sugar 8.1, Protein 10.1
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