🍆 Egyptian moussaka (mesa'aa)

6 servings · prep 40 min · cook 50 min

Ingredients

• 2.5 kg aubergines
• 2 green chillies
• Oil for frying
• For the tomato sauce: 1 tbsp oil, 1 green chilli, 10 garlic cloves, minced, 4 tbsp white vinegar, 1 tsp cumin
• 400 g chopped tomatoes and 400 g tomato passata
• 200 ml water, 1 to 2 tbsp lemon juice
• 2 tsp salt, 1 tsp black pepper
• For the meat: 500 g minced beef, 1 onion, diced, 2 garlic cloves, minced, 1 tsp salt, 1/2 tsp pepper

Method

1. Egyptian moussaka has nothing to do with the Greek one: no béchamel, no built-up layers. It is fried aubergine simmered in a garlicky, vinegary tomato sauce, and it is as good cold as hot.
2. Cut the aubergines into thick slices, salt them and let them drain 30 min, then pat dry.
3. Fry them in batches until golden and meltingly soft. Drain on kitchen paper.
4. For the sauce, soften the minced garlic and green chilli in the oil without browning them.
5. Add the vinegar and cumin, then the chopped tomatoes, passata and water.
6. Season, add the lemon juice and simmer 15 min.
7. Brown the minced beef with the onion and garlic, season, breaking it up with a spoon to avoid large lumps.
8. In an oven dish, layer the fried aubergine, meat and tomato sauce, finishing with sauce.
9. Bake 30 min at 190 °C (375 °F). Let it rest before serving: this dish is better warm than piping hot.

Adapted from Middle Eats (YouTube)

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