Baked Eggplant Moussaka

Baked Eggplant Moussaka is a comforting Lebanese dish featuring layers of tender eggplant, spiced ground meat, and creamy béchamel sauce, all baked to perfection. This hearty meal is a delightful fusion of flavors and textures that will leave you satisfied and craving more.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Ground lamb or beef - 200g
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Tomato paste - 1 tablespoon
• Cinnamon - 1/2 teaspoon
• Allspice - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Tomatoes - 1 medium, chopped
• Pine nuts - 2 tablespoons, toasted
• Milk - 300ml
• Butter - 30g
• All-purpose flour - 30g
• Egg - 1, beaten
• Nutmeg - a pinch

Steps

1. Preheat your oven to 180°C (350°F).
2. Slice the eggplant into 1 cm thick rounds, sprinkle with salt, and let it sit for 15 minutes to draw out moisture.
3. Rinse the eggplant slices and pat them dry with a paper towel. Brush both sides with olive oil and place them on a baking sheet.
4. Bake the eggplant slices in the preheated oven for about 20 minutes, flipping halfway through, until they are soft and slightly golden.
5. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
6. Add the ground meat to the skillet and cook until browned. Stir in the tomato paste, chopped tomatoes, cinnamon, allspice, salt, and black pepper. Cook for another 5 minutes, then stir in the toasted pine nuts and set aside.
7. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk, continuing to whisk until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the beaten egg and nutmeg.
8. In a baking dish, layer half of the baked eggplant at the bottom, followed by the meat mixture, then the remaining eggplant. Pour the béchamel sauce over the top, spreading it evenly.
9. Bake in the oven for 25-30 minutes until the top is golden and bubbling. Allow to cool for a few minutes before serving.

Nutrition

• Calories: 550
• Protein: 32 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 100 mg
• Total Fat: 34 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from the eggplant.
• High in protein which aids in muscle repair and growth.

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