Beef Moussaka Recipe
beef baked eggplant dish with ground sirloin, tomato, chickpeas, onion, herbs and spices, served with tzatziki, pita
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Ingredients
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For the Moussaka
For the Tzatziki
For Serving
Method
Preparing the Moussaka
- 1
Prepare the Eggplant
Slice the eggplants lengthwise into 1/2-inch thick slices. Sprinkle with salt and let them sit for 30 minutes to draw out moisture and bitterness. Rinse and pat dry.
- 2
Cook the Beef Mixture
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent. Add ground sirloin and cook until browned. Stir in canned tomatoes, chickpeas, cinnamon, cumin, oregano, salt, and pepper. Simmer for 10-15 minutes.
- 3
Fry the Eggplant
In another skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
- 4
Assemble the Moussaka
In a baking dish, layer half of the fried eggplant, followed by the beef mixture, then the remaining eggplant slices. Whisk the egg with grated Parmesan cheese and pour over the top. Bake in a preheated oven at 180°C (350°F) for 30-35 minutes until golden.
Preparing the Tzatziki
- 5
Serving
- 6
Serve the Dish
Once the moussaka is baked, let it cool slightly before slicing. Serve warm with tzatziki sauce and pita bread on the side.
