Musakka Recipe
Chunks of baby eggplant with ground lamb seasoned with herbs
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the baby eggplants in half lengthwise and sprinkle with salt. Let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Cook the Lamb
In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, and sauté until onions are translucent.
- 3
Add Lamb and Seasonings
Add the ground lamb to the skillet and cook until browned. Stir in tomato paste, diced tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 10 minutes.
- 4
- 5
Assemble the Musakka
In a baking dish, layer the cooked eggplant and the lamb mixture. Top with fresh parsley.
- 6
Bake
Preheat the oven to 350°F (175°C) and bake the dish for 25-30 minutes until heated through.
