Beef Moussaka with Eggplant and Sweet Potato
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INGREDIENTS
- 1.5 pounds/2 medium eggplants, peeled and sliced into ¼-inch rounds
- 1 medium sweet potato, peeled and thinly sliced
- 1 cup fresh parsley, chopped
- 1 cup frying oil
Patties:
- 1 large onion, finely chopped
- 1.1 pounds/500 grams ground beef
- 1 large egg
- 1 cup parsley, chopped
- 1 tablespoon sweet paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon baharat spice mix, or a blend of cinnamon, allspice, and nutmeg
- ½ teaspoon ground black pepper
- ¾ cup breadcrumbs
Coating:
- 2 large eggs
- 1 tablespoon tomato paste
- ¼ cup water
- 1 cup/140 grams all-purpose flour
- 1 teaspoon salt
Sauce:
- ¼ cup olive oil
- 1 large onion, finely chopped
- 2 tablespoons sweet paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 2 tablespoons concentrated tomato paste
- 14 ounces/400 grams crushed tomatoes
- 1½ to 2½ cups water
INSTRUCTIONS
- Sprinkle the eggplant slices with salt and let them rest on a wire rack or in a colander for 20–30 minutes to draw out excess moisture. Pat dry with paper towels.
- Meanwhile, slice the sweet potato into thin rounds and set aside.
- In a large bowl, combine the ground beef, onion, egg, parsley, paprika, cumin, salt, baharat, black pepper, and breadcrumbs. Mix with your hands until fully combined and the mixture holds together.
- Take one eggplant slice and place a small patty of the meat mixture on top, pressing it into an even layer. Add a slice of sweet potato, then a little more meat mixture to help seal the top layer. Finish with another eggplant slice, pressing gently to form a compact stack.
- Repeat with the remaining ingredients.
- In one bowl, whisk the eggs with the tomato paste and water until smooth. In another bowl, combine the flour and salt. Dip each moussaka stack into the flour, shaking off excess, then into the egg mixture.
- In a large skillet, heat the oil over medium-high heat. Fry the stacks in batches, cooking for about 1 minute per side, or until golden brown. Transfer to a wire rack or paper towel-lined plate to drain.
- In a wide, heavy-bottomed pot, heat the olive oil over medium heat. Add the onion and sauté until golden and soft, about 5 minutes. Stir in the paprika, cumin, and salt, toasting the spices for about 30 seconds. Add the tomato paste and crushed tomatoes, stirring to combine. Pour in 1½ cups of water (add more if you prefer a thinner sauce) and bring to a gentle boil. Nestle the fried moussaka stacks into the sauce, making sure they’re partially submerged. Cover the pot, reduce the heat to low, and simmer for 40 minutes. Check occasionally to ensure the sauce doesn’t dry out, adding more water if needed.
- Carefully transfer the moussaka stacks to a serving platter. Spoon over some of the sauce and sprinkle generously with chopped parsley. Serve hot, either on its own or over rice or couscous.
MY NOTES
FAQ
Can I use ground lamb instead of beef?
Yes! In fact, lamb is often considered the traditional meat for this dish, especially in Greek and Middle Eastern variations. It provides a richer, slightly gamey flavor compared to beef, which works wonderfully with the spices commonly used in moussaka, like cumin and paprika. If you decide to use lamb, you may want to adjust the seasoning slightly, as lamb has a more pronounced flavor. Just make sure to cook it thoroughly, as ground lamb can release more fat than beef, which may affect the texture of your moussaka.
Can I prepare the beef moussaka ahead of time?
Yes, beef moussaka can be prepared ahead of time and reheated. In fact, it often tastes even better the next day after the flavors have had more time to meld. To prepare ahead, assemble the moussaka up until the baking or simmering step, then refrigerate it. If you’ve already cooked the beef moussaka, store it in an airtight container in the fridge for up to 3 days. When you’re ready to serve, reheat it in a preheated oven at 350°F (175°C) for about 20–30 minutes or until heated through. If reheating from frozen, make sure to thaw it in the refrigerator first.
What can I substitute for the sweet potato?
If you prefer not to use sweet potato or don’t have it on hand, there are several alternatives that will work well in moussaka. Regular potatoes can be used as a substitute, though they’ll provide a more neutral flavor compared to the sweetness of sweet potato. You can also try butternut squash or even parsnips, which offer a similar texture and slightly sweet flavor. Another option is zucchini, though it will give a different texture and flavor profile, making the dish lighter. Whatever substitute you choose, make sure the slices are thin and cooked through during assembly.
How do I know when the beef moussaka is cooked through?
To know when the beef moussaka is cooked through, you should check that the layers are tender and the sauce is bubbling. The meat patties inside should be fully cooked and no longer pink. The sauce should have reduced slightly, and the eggplant and sweet potato layers should be soft when pierced with a fork. If you’re baking it, the top should be golden brown and crispy. If you’re simmering it, the moussaka should hold together and not fall apart when cut into. A good way to test is by inserting a knife or fork into the center—it should come out hot without resistance.
Can I freeze leftover beef moussaka?
Yes, beef moussaka freezes well, and it’s a great dish to make ahead for later meals. To freeze moussaka, let it cool completely after cooking. Once cooled, wrap it tightly in plastic wrap or foil, then place it in a freezer-safe container or ziplock bag. It can be stored in the freezer for up to 3 months. When ready to eat, thaw the moussaka in the refrigerator overnight. To reheat, place it in a 350°F (175°C) oven for 25–30 minutes or until it’s heated through. If reheating from frozen, you may need to increase the cooking time, and it’s helpful to cover the dish with foil to prevent it from drying out.
What is baharat spice, and can I substitute it?
Baharat is a Middle Eastern spice blend that typically contains black pepper, paprika, cinnamon, cumin, coriander, cloves, and nutmeg. It’s used to add warmth and complexity to many dishes, including moussaka. If you don’t have baharat on hand, you can substitute it with a combination of individual spices, such as cinnamon, cumin, black pepper, paprika, and coriander. While the flavor won’t be exactly the same, it will still give a similar depth to the dish. Alternatively, you can use garam masala, another spice blend with a warm, aromatic profile, but it may be slightly more pungent.
Can I bake the beef moussaka instead of frying it?
You can bake the moussaka instead of frying it, though the texture will be slightly different. Baking instead of frying eliminates the extra oil and makes the dish a bit lighter. To bake the moussaka, assemble the layers in a baking dish and drizzle or brush a little olive oil over the top to help it brown and crisp up. Bake it in a preheated oven at 375°F (190°C) for about 45–60 minutes, or until the top is golden and the dish is heated through. You may need to cover the dish with foil for the first part of the baking to keep the layers moist and prevent over-browning.
How thick should the tomato sauce be for moussaka?
The tomato sauce for moussaka should be thick enough to coat the back of a spoon, but not so thick that it resembles a paste. A consistency that’s somewhat runny is fine, as it will help the sauce soak into the moussaka layers. You want the sauce to simmer gently and reduce slightly as it cooks, thickening up but still having enough liquid to keep the dish moist. If you find that the sauce is too thick, you can always add more water or broth to reach the desired consistency. The sauce should also be flavorful enough to complement the richness of the meat and vegetables.
