Makes 6-8 Servings
Cooking + Prep Time: 2 hours & 10 minutes
- 3 eggplants, medium
- 3 tbsp. of salt, kosher
- 1/2 cup + 2 tbsp. of oil, olive
- 2 diced onions, medium
- 8 minced cloves of garlic
- 1 & 1/2 lbs. of beef, ground
- 2 tbsp. of tomato paste, low sodium
- 1 & 1/2 tsp. of cumin, ground
- 1 & 1/2 tsp. of paprika, sweet
- 1 & 1/2 tsp. of garlic powder
- 2 eggs, large
- Salt, kosher
- Pepper, ground
- 8 ounces of matbucha, prepared
- 1/2 cup of breadcrumbs, kosher
Preheat the oven to 400 degrees F. Prepare baking sheet.
Slice eggplant lengthways in 3/4" slices and place on paper towels on baking sheet. Use salt to sprinkle each side of slices. Cover them with paper towels. Allow to sit for 1/2 hour or longer, to release their internal moisture. Pat slices dry with paper towels. Place on parchment paper-lined cookie sheet. Brush with oil.
Bake eggplant slices for 20-25 minutes, till they have softened and browned lightly. Remove them from the oven. Allow them to cool.
Place 2 tbsp. oil in pan on med-high. After pan becomes hot, add onions. Carefully sauté for three to five minutes. Don’t allow them to burn. When onions have started to caramelize, add garlic. Cook till garlic aroma can be smelled, 30 to 60 seconds.
Add ground beef. Break into crumbs as it cooks. Add tomato paste & spices. Cook for six or seven minutes. Season as desired and allow to cool. Add eggs. Combine well.
In deep pan, begin to assemble moussaka. Start with two or three tbsp. of matbucha. Spread it over bottom of pan. Place single eggplant layer. Cover with 1/2 of ground beef. Cover that with 1/2 of matbucha. Repeat with one more layer of each.
Combine breadcrumbs and 1/4 cup oil in small sized bowl. Sprinkle with one pinch salt. Evenly spread mixture over top.
Cover dish with foil. Bake for 30-35 minutes. Remove foil. Bake for 15 more minutes till top is golden in color. Remove dish from the oven. Allow to sit for five minutes or longer, then serve.”