Moussaka

Method

1. Prepare the Eggplants:

Preheat your oven to 180°C.

Arrange the eggplant discs in a single layer on a baking tray. Drizzle with olive oil and sprinkle lightly with salt. Grill the discs in a shallow pan until browned on both sides. Set aside.

2. Plump the Sultanas:

Place the sultanas in a small bowl and cover with boiled water. Let them soak for 15 minutes, then drain and set aside.

3. Cook the Minced Beef:

Heat olive oil in a large pan over medium heat. Sauté the onion until softened, then stir in the garlic and cook for 1–2 minutes.

Add the minced beef to the pan and stir until fully browned. Sprinkle in the cinnamon, 1 tsp salt, and 1/2 tsp black pepper. Cook on medium heat until any liquid is absorbed. Remove from heat and set aside.

4. Layer the Moussaka:

In an oven-proof dish, lay down half of the grilled eggplant slices to form the base layer.

Spread the cooked minced beef mixture evenly over the eggplant layer.

Sprinkle the plumped sultanas evenly over the beef layer.

Top with the remaining eggplant slices, then layer the sliced capsicum on top.

5. Prepare and Pour the Sauce:

In a bowl, mix the Maraqah Vegetable Stock Base with 4 cups of boiled water until fully dissolved. Stir in the tomato paste and pomegranate molasses until well combined.

Pour the sauce evenly over the moussaka, ensuring the top layer is fully covered.

6. Bake and Brown:

Cover the dish with foil and bake in the preheated oven for 1 hour.

After 1 hour, remove the foil and turn on the oven griddle to brown the top layer until beautifully caramelized.

7. Serve:

Allow the moussaka to rest for 10 minutes before serving. Slice into portions and enjoy this multilayered masterpiece!

This unique twist on moussaka is a comforting, flavorful dish that brings together hearty beef, caramelized eggplants, and a fragrant, tangy sauce.