Saturday, April 19, 2008

Mariko's Egyptian Eggplant Moussaka

Print Friendly and PDF
This recipe comes from Mariko Shimomura of Seattle, who first tasted a variation of this dish in Beirut where she attended American University in the Middle Eastern Studies Masters Program. This is a favorite dish of hers that her Egyptian roommate’s mom made. In Lebanon, they call it “batenjan al four” (baked eggplant), and in Egypt it’s called "m’saha" which literally translates to “cold”, but also is the arabized word for “moussaka”. If you are an eggplant fan, you should try this dish. It has a wonderful Middle Eastern flavor, and your kitchen will smell great as it bakes.

1 large eggplant, sliced
2, 15-oz cans of crushed tomatoes
1 medium onion, chopped
3-4 cloves of garlic
1 lb ground beef
1 tsp each of cinnamon and curry (to taste)
1/2 tsp salt
1- 2 bell peppers, thinly sliced in rings

Slice and lightly sauté the eggplant in olive oil for 1-2 minutes a side, then layer in the bottom of an 11x13 pan. In a frying pan, brown the ground beef, then spread it on top of the eggplant. Chop garlic and onion and fry lightly in a little bit of olive oil. Add tomatoes to the pan and let simmer a few minutes. Season to taste with curry, cinnamon and salt. Pour the tomatoes over the meat layer. Slice the peppers horizontally (so they're ring shaped) and arrange the slices as the top layer. Bake at 375 for about a half an hour .

1 comment:

justjudylicious said...

Sounds delicious, girly!