Good Food
for Good

Egyptian Moussaka

Under $10/4 servesMain Meals Middle EasternNew Recipes
Serves 4Time 90 mins

This recipe makes Moussaka an accessible dish for cooks of any skill level.

Fat - total 7g 10%
Fat - saturated 4g 17%
Salt 324mg 16%
Protein 18g 37%
Carbs 26g 8%
Sugar 10g 11%
Energy 1738kJ 20%
Fibre 8g 28%

% based on an adult’s recommended daily intake

Ingredients

  • ( 1 large) Eggplant
  • ( 200 grams) Beef Mince Low Fat
  • ( 1 medium) Brown Onion
  • ( 200 grams) Canned Tomatoes
  • ( 1/2 medium) Green Capsicum
  • ( 150 ml) Tomato Pasatta
  • ( 3 tsp) Salt Reduce Tomato Paste
  • ( 3 tbsp) Vegetable Oil
  • ( 5 tsp) White Vinegar
  • ( 2 cloves) Garlic
  • ( 3 tbsp) Olive Oil
  • ( 1/2 tbsp) Caster Sugar
  • ( 1/2 bunch) Continental Parsley
  • ( 1/4 cup) Mixed Nuts
  • ( 1/2 tsp) Ground Cumin
  • ( 2 regular pieces) Pita Bread
  • ( 1/2 tsp) Black Pepper
  • ( 1/4 tsp) Iodised Table Salt

Method

  1. Peel and slice eggplants into circles (about 1cm thick). Sprinkle each piece with salt and soak all slices in water for approximately 1 hour. The salt will release any water from the eggplant; so that it will absorb less oil when fried. Soaking in water, will remove any bitterness from the eggplant.
  2. Pat dry eggplants and place in air fryer. Follow your air fryer instructions for time and oil quantity. Fry until soft and a golden colour has been achieved.
  3. In a large deep pan, sauté the onions until transparent. Add the 2 teaspoons garlic and sauté until fragrant. Now, add the minced meat and cook until browned. Add salt to taste.
  4. Add diced tomato and tomato paste to the minced meat and mix thoroughly. Simmer on low heat until well combined and fragrant.
  5. In a separate deep pan, heat a small amount of canola oil and saute remaining garlic paste. Add vinegar and eggplants.
  6. Mash eggplants well. Add minced meat mixture, diced tomato, passata sauce, sugar or honey, parsley, cumin and salt and pepper to taste. Mix well and allow to simmer on low heat for 10 minutes.
To serve
  1. Garnish with salted nuts and parsley.
  2. Serve with pita bread.
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