Egyptian-Style Vegetarian Moussaka Casserole

Name: Egyptian-Style Vegetarian Moussaka Casserole
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 3 medium eggplants; 1 medium onion; 1 green bell pepper; 3 large garlic cloves; Salt, to taste; 3 tablespoons tomato paste (about 45 grams); 1 tablespoon black pepper; 1 tablespoon ground coriander; 1 teaspoon turmeric and curry powder; 2 bay leaves; 1/4 teaspoon ground ginger; 1 teaspoon apple cider vinegar; 1 splash lemon juice; 1 pinch ground cinnamon

هند أسامة @cook_4894713

أمريكا

I made this Egyptian-style and kept it vegetarian—no ground meat or béchamel. The original version is Greek, and there are also Levantine, Turkish, Lebanese, Saudi, and Palestinian versions (where it's called 'maghmour'), and in Iraq it's known as 'tepsi'. It's a delicious dish, and I hope you enjoy it. Thank you!

هند أسامة @cook_4894713

Saved

Ingredients

30 minutes

Serves 4 servings

3medium eggplants
1medium onion
1green bell pepper
3large garlic cloves
Spices:
Salt, to taste
3 tablespoonstomato paste (about 45 grams)
1 tablespoonblack pepper
1 tablespoonground coriander
1 teaspoonturmeric and curry powder
2bay leaves
1/4 teaspoonground ginger
1 teaspoonapple cider vinegar
1 splashlemon juice
1 pinchground cinnamon

Saved

Steps

30 minutes

1

Wash and peel the eggplants, then slice them into rounds that are not too thick or too thin.
2

Add a small amount of oil to a skillet or frying pan. Use just enough oil, as eggplant absorbs a lot. Fry the eggplant slices in batches, adding a little oil each time. Once golden, place them on paper towels to absorb excess oil.
3

Chop the onion and garlic into small pieces. In the same pan with the remaining oil, sauté them until golden. Slice the green bell pepper and add it to the pan, stirring for 2 minutes. Set aside.
4

In a cup, mix 3 tablespoons tomato paste (about 45 grams) with water and stir until smooth. Add all the listed spices and mix well.
5

Spread a thin layer of the sauce in a baking dish (such as a Pyrex). Add a layer of eggplant slices.
6

Add a layer of the sautéed onion and bell pepper mixture, then a layer of sauce.
7

Continue layering until all ingredients are used. After the final layer of eggplant, top with the remaining sauce. Bake at 350°F (180°C) for 40 minutes.
8

Serve warm with rice and green salad. You can also serve it as an appetizer with pastries, fried potatoes, or your favorite salads. Enjoy!