Eggplant (Aubergine) Moussaka

READY IN: 1hr 15mins
Recipe by ninaricci

This is the way I learned Moussaka from my mother, this recipe is from egyptian background, I know this recipe is shared with other countries like Lebanon, Greece, and Turkey, seems everyone has a twist of it. I hope you like mine :)

Top Review by UmmBinat

This was a bit better than alright. DD1 (4 years old) liked it. I didn't much. We loved recipe#135937 which looks similar but is tastier. I used a little additional water, allspice in a smaller quantity to replace the nutmeg as we do not consume intoxicants, cold pressed extra virgin olive oil in place of the vegetable oil to be soy free, sea salt, freshly ground mix of 4 peppercorns, plus the rest of the ingredients including the optional Chinese pine nuts. Served with buttered Indian white basmati rice. Made for WELCOME TO EGYPT!

Ingredients Nutrition


  1. In a large skillet, brown the onion.
  2. Add the ground beef, salt, pepper, cinnamon, nutmeg.
  3. When the meat is cooked, add the tomato paste and water (you can dissolve the tomato paste in water before adding it to the meat mixture).
  4. Fry the eggplants slices until golden brown on each side, set aside on paper towels to absorb excess oil.
  5. Line the oven pan with one layer of the fried eggplant slices, add a meat mixture layer, sprinkle with almonds/pine nuts , and raisins, then add a final layer of eggplant slices.
  6. Preheat oven to 350 degrees F.
  7. Bake in preheated oven for 45 minutes. Serve hot.

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