Egyptian Moussaka

Updated at: Thu, 17 Aug 2023 02:59:16 GMT

Step 1

1. Position a rack in the center of the oven and preheat the oven to 400 E

Step 2

2. Trim the ends of the eggplant and partially peel them lengthwise to make a striped pattern, then slice them lengthwise into ½-inch thick slabs, Season the eggplant well on both sides with salt (1 to 1½ teaspoons) and arrange the slabs in a single layer on a large tray or other clean surface. Let them sit for 20 to 30 minutes. Using a paper towel, dry the eggplant slabs and wipe away any excess salt.

Step 3

3. Brush the eggplant slabs on both sides with about 14 cup of olive oil and arrange them in a single layer in two 13-18-1-inch sheet pans. Brush the bell pepper slices with a little olive oil on both sides and place them next to the eggplant. Bake until both the eggplant and the bell pepper are soft and pliable, about 20 minutes.

Step 4

4. Meanwhile, in a large skillet, heat 4 cup of olive oil over medium heat until shimmering. Add the garlic. immediately reduce the heat to low, and cook, stirring regularly, until fragrant and light golden, adjusting the time and heat as needed to avoid burning, about 1 minute.

Step 5

5. Add the tomatoes and their juices to the skillet and season with a generous pinch of salt and black pepper (about teaspoon each). Add the coriander, paprika, and red pepper flakes, then stir and raise the heat to medium- high. Bring the sauce to a boil and boil for 5 minutes, then reduce the heat and let simmer on low heat until the eggplant and bell peppers have finished par baking, another 10 to 15 minutes. Add the vinegar and stir.

Step 6

6. Nestle the eggplant and bell peppers in the sauce and cook over medium heat for another 15 to 20 minutes, until the sauce has thickened and turned a deeper red. Serve warm, with pita bread.

1 liked

0 disliked