Eggplant Moussaka

Eggplant Moussaka is a rich and comforting dish featuring layers of tender eggplant, spiced ground meat, and creamy béchamel sauce. This Halal American twist on a classic Mediterranean recipe is perfect for a cozy dinner.

Ingredients

• Eggplant - 1 medium (about 300g)
• Ground beef or lamb (Halal) - 250g
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Tomato paste - 2 tablespoons
• Canned diced tomatoes - 200g
• Ground cinnamon - 1/2 teaspoon
• Ground cumin - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Olive oil - 2 tablespoons
• All-purpose flour - 2 tablespoons
• Milk - 250ml
• Egg - 1, beaten
• Grated cheese (Parmesan or similar) - 50g
• Fresh parsley - 1 tablespoon, chopped

Steps

1. Preheat your oven to 180°C (350°F).
2. Slice the eggplant into 1 cm thick rounds, sprinkle with salt, and let sit for 20 minutes to draw out moisture.
3. Rinse and pat dry the eggplant slices, then brush with olive oil and place on a baking sheet. Roast in the oven for 20 minutes until tender.
4. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
5. Add the ground meat to the skillet, breaking it apart, and cook until browned.
6. Stir in the tomato paste, diced tomatoes, cinnamon, cumin, salt, and pepper. Simmer for 10 minutes until the mixture thickens.
7. In a saucepan, melt 1 tablespoon of olive oil over medium heat. Stir in the flour and cook for 1 minute to form a roux.
8. Gradually whisk in the milk, cooking until the sauce thickens (about 5 minutes). Remove from heat and stir in the beaten egg and half of the grated cheese.
9. In a baking dish, layer half of the roasted eggplant, followed by the meat mixture, then the remaining eggplant. Pour the béchamel sauce over the top and sprinkle with the remaining cheese.
10. Bake in the preheated oven for 25-30 minutes until golden and bubbly. Allow to cool slightly before serving.

Nutrition

• Calories: 520
• Protein: 30 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 100 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant, which can help protect cells from damage.
• High protein content helps in muscle repair and growth.

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