Close
Ingredients
| eggplants: 2 (sliced) |
| ground beef: 1 lb |
| onions: 1 (diced) |
| canned tomato paste: 2 Tbl |
| water: 1/4 cup |
| ground cinnamon: 1 tsp |
| whole nutmeg: 1/2 tsp |
| almonds (slivered): 1/2 cup |
| seedless raisins (packed): 1/2 cup |
| dried pine nuts: 1/4 cup (optional) |
| vegetable oil: 2 Tbl |
| vegetable oil: 1 cup (for frying) |
| salt |
| black pepper |
Eggplant (Aubergine) Moussaka
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
45 min -
Servings
1 serving(s)
Tags
- In a large skillet, brown the onion.
- Add the ground beef, salt, pepper, cinnamon, nutmeg.
- When the meat is cooked, add the tomato paste and water (you can dissolve the tomato paste in water before adding it to the meat mixture).
- Fry the eggplants slices until golden brown on each side, set aside on paper towels to absorb excess oil.
- Line the oven pan with one layer of the fried eggplant slices, add a meat mixture layer, sprinkle with almonds/pine nuts , and raisins, then add a final layer of eggplant slices.
- Preheat oven to 350 degrees F.
- Bake in preheated oven for 45 minutes. Serve hot.