Halal Eggplant Moussaka Pizza

Halal Eggplant Moussaka Pizza combines the rich flavors of traditional Greek moussaka with a delightful pizza base, topped with layers of spiced eggplant, ground meat, and a creamy béchamel sauce. This unique dish offers a hearty and satisfying meal that is perfect for any pizza lover.

Ingredients

• Pizza dough - 1 pizza (about 250g)
• Eggplant - 1 medium (about 250g), sliced
• Ground halal beef or lamb - 200g
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Tomato paste - 2 tbsp
• Cinnamon - 1/2 tsp
• Cumin - 1/2 tsp
• Olive oil - 2 tbsp
• Salt - to taste
• Black pepper - to taste
• Cheddar cheese - 100g, grated
• Parmesan cheese - 30g, grated
• Milk - 200ml
• Butter - 30g
• All-purpose flour - 30g
• Nutmeg - a pinch
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 220°C (428°F).
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft.
3. Add the ground beef or lamb to the skillet, cooking until browned. Stir in the tomato paste, cinnamon, cumin, salt, and pepper. Cook for an additional 5 minutes, then set aside.
4. In another skillet, heat the remaining tablespoon of olive oil and sauté the sliced eggplant until tender and golden brown, about 5-7 minutes. Set aside.
5. Prepare the béchamel sauce by melting the butter in a saucepan over medium heat. Add the flour, whisking for 1-2 minutes until lightly golden.
6. Gradually add the milk while continuously whisking to prevent lumps. Cook until the sauce thickens, then season with salt, pepper, and a pinch of nutmeg. Remove from heat.
7. Roll out the pizza dough on a floured surface to fit your pizza pan. Transfer to the pan and spread the meat mixture evenly over the base.
8. Layer the sautéed eggplant slices on top of the meat mixture, then pour the béchamel sauce over everything, spreading it evenly.
9. Sprinkle the grated cheddar and Parmesan cheese on top, then bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven, garnish with fresh parsley, and let it cool for a few minutes before slicing and serving.

Nutrition

• Calories: 650
• Protein: 30 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• Eggplant is rich in antioxidants, which can help protect the body from free radicals.
• The use of lean halal meat provides a good source of protein while keeping the dish wholesome.

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