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Moussaka is one of my favorite things to make!
Whether or not you’re an eggplant lover, you can’t imagine how delicious this dish is! Take just one bite and you’ll understand why moussaka has stood the test of time and become a beloved classic. This is a masterpiece in the world of Sephardic cooking and is usually served on special occasions and on Shabbat. As much as I love the flavor and taste of the eggplant, I believe that the sauce is the true home run here! This dish is so hearty, flavorful, and incredibly delicious.
There are several ways to make moussaka, but I find that this one is not only the easiest, it’s the yummiest! I’ve made it so many times, and each time it’s gone in a flash. The tender slices of eggplant make a perfect sandwich for the seasoned meat, and together with the sauce, it’s just heavenly.
1 large eggplant, cut into 1/2-inch (1-centimeter) slices (see note)
1 pound (450 grams) ground meat
1 small onion, grated
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons sweet paprika in oil (I use Pereg)
1/4 teaspoon cumin
4 tablespoons Gefen Extra-Virgin Olive Oil
1 onion, diced small
1/2 long, green chili pepper, thinly sliced
2 tomatoes on the vine, grated
1 8-ounce (225-gram) can tomato sauce
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 tablespoon Tuscanini Tomato Paste
2 tablespoons Pereg Sweet Paprika in Oil
1 tablespoon chicken soup consommé
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1 and 1/2 cups boiling water
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Sprinkle the eggplant slices with a bit of salt and let them sit for 10 minutes. This will help draw out any excess moisture and reduce bitterness. Then pat the slices dry with a paper towel.
Place the eggplant rounds on the prepared baking sheet and lightly spray with cooking spray. Bake for 15–20 minutes, until golden and softened.
Mix the meat, onion, and spices in a bowl. Place a generous portion of the seasoned meat onto one eggplant round and cover with another round to create a sandwich. Repeat with remaining meat and eggplant.
Place the olive oil and onion in a shallow pot and sauté over medium-high heat. Once golden, add the green chili and reduce the heat to low. Mix and cook for two to three minutes.
Add the tomatoes, garlic, tomato paste, and spices. Mix until all combined.
Add the boiling water and bring to a boil. Once boiling, add the eggplant sandwiches.
Reduce oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
Cover pot and remove from heat. Transfer pot to the oven and bake for one hour.
Reduce oven temperature to 285 degrees Fahrenheit (140 degrees Celsius) for an additional hour.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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