Meat moussaka combines layers of aubergine, mince and tomato sauce. Preparing each component to the right consistency before assembly prevents a watery baking dish. Roast the aubergine instead of frying it if you prefer.
Ingredients for about 4 servings
- 500 g Naimi lamb mince.
- Two large eggplants, an onion, and two garlic cloves.
- A cup and a half of crushed tomatoes, and a tablespoon of tomato paste.
- 3 tablespoons oil, salt, pepper and ½ spoonful of cumin.
- Sliced green pepper optional.
Eggplant
Cut it into medium slices and brush it with a little oil. Grill it in an oven at 210°C until it softens and colours, turning it when needed. The goal is for it to start cooking before the tray, not for it to dry completely. If you fry it, drain the excess oil before arranging.
Mince and sauce
Sauté the onion, add the mince and break it up until cooked, then add garlic, tomatoes, tomato paste and spices. Let the liquid reduce and check that the mince is fully cooked. Keep enough moisture for baking rather than reducing the sauce until dry.
Assemble the dish
Arrange a layer of eggplant, then the meat filling, and repeat depending on the size of the bowl. Bake at 190°C for about 20-30 minutes until the layers are heated through and combined. As a meat-based dish, aim for 74°C in the center, especially if the ingredients are refrigerated before assembly.
Before serving
Leave the tray to settle for a few minutes, then divide it. If too much liquid appears, check the amount of tomatoes and how well the eggplant is prepared next time. Serve it with bread or rice, and don't assume that adding cheese is necessary; The basic version here is based on meat, vegetables and sauce.
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