Mousakka Recipe
Layers of baked eggplant, seasoned beef, & tomato sauce topped with mozzarella, served in a traditional clay pot, with rice and house salad
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Ingredients
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Moussaka Ingredients
Method
Cooking Directions
Prepare the Eggplants
Slice the eggplants into 1/2 inch rounds. Sprinkle salt over the slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
Cook the Beef Mixture
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onions and minced garlic, sauté until translucent. Add ground beef, cook until browned. Stir in tomato sauce, cinnamon, salt, and pepper. Simmer for 15 minutes.
Assemble the Moussaka
In a traditional clay pot, layer half of the fried eggplant slices. Spread the beef mixture evenly on top, then layer the remaining eggplant. Top with shredded mozzarella cheese.
Bake
Preheat the oven to 180°C (350°F). Bake the Moussaka for 30-40 minutes or until the cheese is melted and golden brown.
Prepare the Rice and Salad
Cook the rice according to package instructions. Serve with a side of house salad.
Serve
Let the Moussaka cool for a few minutes before serving. Enjoy with rice and salad.
