Moussakaa
This is the Egyptian version. There are many variations in the surrounding countries. Moussakaa makes great main course, just serve with a green salad on the side.
Ingredients
Instructions
Heat the butter in a pan and brown the chopped onion.
Add meat and cook for 6-8 minutes, or until done, stirring often. Add tomato sauce and season with salt and pepper.
Heat oil in another pan and brown eggplant slices on both sides. Drain excess oil.
Preheat oven to 350°F (180°C).
In a baking pan place first a layer of cooked eggplant slices then a layer of meat on top. Alternate layers of eggplant and meat, finishing with a layer of eggplant.
Bake in the center rack for 30 minutes.
Remove from oven and serve hot.
Notes
If you don't have it or don't like the flavor, substitute lamb meat with beef, pork or turkey.
It is a great dish for informal entertaining as you can prepare the moussakaa a day ahead and pop in the oven at the last minute. Moussakaa also freezes well.
To make moussakaa Greek style, top the layers of eggplant and meat with 2 cups cheese sauce -sprinkle some grated cheese on top, if you wish- before getting it into the oven. Think of Italian lasagna with slices of eggplant (aubergine) instead of pasta.
Source
Mediterranean cuisine
This is the kind of shepherd’s pie popular in Greece that you will also find in Turkey, Egypt and other areas in the Eastern Mediterranean coast. The meat is usually lamb or mutton. Lambs or goats are easier to bring up in these warm areas while there is little grass for cattle to graze.
There are variations with layers of ground veal meat used instead of eggplant slices, or those with zucchini or potato slices. Breadcrumbs increase volume while keeping it light. Turkish moussakaa is not layered.