Egyptian meat moussaka combines aubergines, peppers, tomato sauce and mince. Vegetables can be fried or roasted; this version roasts them to control oil, then combines them with cooked filling. Cook the aubergine before final assembly so it does not remain firm beneath the sauce.
Ingredients
For four, prepare 500 g beef mince, two medium aubergines, two peppers, one onion and three garlic cloves. Add 500 g crushed tomatoes, one tablespoon tomato paste, three tablespoons oil divided between components, and salt, pepper and cumin to taste.
Slice aubergines evenly, brush lightly with oil and roast at 210°C until soft and coloured, turning as needed. Roast or pan-cook peppers too. Timing depends on thickness; test softness with a fork.
Meat filling and sauce
Soften onion in a little oil, add mince and break it up, cooking until its liquid evaporates and it reaches 71°C. Add half the garlic and the spices. Separately cook remaining garlic, tomatoes and paste into a thick sauce.
Watery mince, thin sauce and vegetables still releasing moisture create a tray that is difficult to serve. If reduced sauce needs thinning, add just a little hot water at the end.
Assembly and serving
Layer sauce, aubergines, peppers and mince, then cover with sauce without flooding. Bake at 190°C for about 15–25 minutes to combine flavours and heat through. Previously cooked, refrigerated ingredients must reach 74°C at the tray's centre.
Rest five minutes for layers to settle. Serve with bread and salad or an appropriate rice portion. Leave some pepper slices visible on top to show the ingredients without garnishes absent from the recipe.
Must aubergines be peeled?
Not always. Skin helps slices hold together, although tough sections can be removed. Even thickness and sufficient cooking before assembly matter most; uneven sizes create inconsistent texture despite identical ingredients.
Related products from ALRAQI MEATS
Beef Mince - 1 kg, or Local Rufaidi Lamb Mince - 1 kg. Check the product page for weight, ingredients and cutting options before ordering. Choose a cut suited to the cooking method; a boneless or mixed-meat label alone does not guarantee suitability for quick cooking.
Further guidance
Safe minimum cooking temperatures, Refrigerated food storage.