Moussaka ([musa'ka]; Greek: μουσακάς, South Slavic: musaka/мусака, from Turkish: musakka, ultimately from Arabic: مسقعة musaqqaʿa "chilled" is an eggplant (aubergine)-based dish of the Balkans and the Middle East. Though it is part of all the cuisines of the former Ottoman region and has an Arabic name, in the West, it is best-known in its Greek form.
All versions are based primarily on sautéed eggplant and tomato, usually with minced meat. The Greek version, which is the best-known outside the region, includes layers of meat and eggplant topped with a white sauce and baked. Turkish musakka, unlike the Greek version, is not layered. Instead, it is prepared with sautéed eggplants, green peppers, tomatoes, onions, and minced meat. It is eaten with cacık and pilaf. There are also variants with zucchini (courgette), carrots and potatoes. In the Arab world, moussaka is a cooked salad made up primarily of tomatoes and eggplant, similar to Italian caponata, and is usually served cold as a mezze dish.
Recipe
Musakka
10 Italian eggplant, sliced
4 to 5 Roma tomatoes sliced
1/2 cup fresh sliced parsley
1 cups sliced onions
1/4 cup sliced garlic
1 15 or 16 oz can chick peas
1 serrano or jalapeno chopped and no seeds
3/4 cup seasoned bread crumbs
1/2 cup grated Romano cheese
1 16 oz can plain tomato sauce
olive oil
salt
black pepper
Preheat oven to 450 degrees. Toss sliced eggplant with 3 tablespoons of olive oil and 1 tsp salt, spread on a baking sheet and bake for 20 minutes. Heat a saute pan and add 3 tablespoons olive oil, then add onions and garlic and cook for 5 minutes, next add chick peas and cook for another 5 minutes, set aside. In a deep baking dish begin layers the vegetables, sprinkle bottom of the dish with 2 tables spoons of the bread crumbs then a layer of eggplant, next a layer of tomatoes, sprinkle with parsley, add a layer of the onion mix and then a couple tablespoons of tomato sauce, season layer with 1/2 tsp salt and some black pepper, then repeat layer and top with tomato sauce and chopped chili. Mix remainder of bread crumbs and Romano cheese and sprinkle on top of baking dish. Place in a preheated oven at 450 degrees and cook for 35 minutes. Remove from oven and let sit for 15 minutes before serving. Serve by itself or with grilled chicken or steak.
Hi Dede!
Seasoned bread crumbs are quite unknown here in Germany. Bread crumbs are clear. But what kind of seasoning do you prefer?
marcelle
|186.83.187.xxx
|2010-01-24 10:55:52
Delicious !!!! Thanks for a great recipe
dunia
|99.252.101.xxx
|2009-09-07 01:15:49
what is seasoned bread crumbs in arabic????
erika
- Vegan Moussaka
|75.166.89.xxx
|2009-08-03 15:06:07
I'm vegan so I don't use the cheese - but I am awash in homegrown eggplant, tomatoes and onions - I use ichiban eggplants and they work great too. I don't use the chickpeas, they make things too dry but, this freezes really well and only gets better. This dish rocks!!!
melek
|Registered
|2009-07-04 07:06:24
Wow Dede, this is a great variation on the Turkish Moussaka dish that i usually make. I will try this Moussaka because its hot weather right now in Holland and i think it will taste great when the weather is hot.
Thank you very much for this recipe.
Moussaka 
Delicious !!!! Thanks for a great recipe
