This is one of those dishes that looks deceptively simple on paper—just meat, eggplant, and tomatoes—but the flavor payoff is huge. It’s essentially a deconstructed moussaka without the béchamel sauce, which makes it feel a little lighter but still incredibly rich thanks to the fried vegetables. In many Middle Eastern homes, this is a standard Tuesday night dinner served with vermicelli rice to soak up the sauce.
I’ll admit, the frying step can be a bit of a labor of love. Eggplants are notorious sponges for oil, and my stovetop usually needs a good wipe-down afterward. But you really can’t skip it; roasting the eggplant just doesn’t give you that same melt-in-your-mouth texture that makes this casserole comforting.
Ingredients
The Base
- 3 medium eggplants (look for firm ones with smooth skin)
- Vegetable oil for frying
- Salt (for sweating the eggplant)
The Filling
- 2 tbsp ghee (clarified butter) or oil
- 1 small onion, finely diced
- 11 oz (approx 300g) ground beef
- ½ tsp mixed spices (Baharat or Allspice work well)
- Salt and black pepper
The Sauce
- 2 large tomatoes, grated (discard the skins)
- 1 tbsp tomato paste
- 1 cup water
- Pinch of salt
Instructions
- Prep the Eggplant: Peel the eggplants in a zebra pattern (stripes of skin left on). Slice them into rounds about half an inch thick. Salt them heavily and let them sit in a colander for 20 minutes. You’ll see brown beads of liquid form—this takes away the bitterness.
- Fry: Rinse the salt off and pat the slices bone-dry. Heat oil in a deep skillet. Fry the rounds in batches until they are a dark golden brown. Don’t pull them out when they are just pale yellow; the flavor is in the browning. Drain them on paper towels to remove excess grease.
- Cook the Meat: In a separate pan, melt the ghee. Sauté the onion until soft, then add the beef. Cook until browned and the liquid has evaporated. Season with the mixed spices, salt, and pepper.
- Make the Sauce: Grate fresh tomatoes into a bowl (the skin usually peels back naturally as you grate). Whisk in the tomato paste and water.
- Assemble: Grease a baking dish lightly. Layer half the eggplant, then the meat mixture, then the rest of the eggplant. Pour the tomato liquid over everything.
- Bake: Cover tightly with foil. Bake at 350°F (175°C) for 25 to 30 minutes. The sauce should be bubbling and slightly reduced.
Why You’ll Love This Recipe
- Texture: When cooked properly, the eggplant becomes creamy and almost buttery, contrasting with the savory ground beef.
- Simple Pantry Staples: Apart from the fresh produce, it uses very basic spices and tomato paste found in most kitchens.
- Better Leftover: Like most stews, the flavors settle and improve after sitting in the fridge overnight.
Chef’s Tips for Perfection
- Oil Management: If you find the eggplant is soaking up too much oil during frying, ensure your oil is hot enough before dropping the slices in. If the oil is cool, the vegetable acts like a sponge.
- The Grated Tomato Trick: Don’t substitute the grated tomatoes for canned diced tomatoes if you can help it. Grating fresh tomatoes creates a fresh, sweet pulp that balances the heavier fried elements perfectly.
- The “Zebra” Peel: Leaving strips of skin on the eggplant isn’t just for looks; it prevents the rounds from disintegrating into mush during the baking process.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. This reheats beautifully in the microwave or a low oven. If you find it has dried out in the fridge, add a tablespoon of water before reheating.
Nutritional Notes
This is a calorie-dense meal primarily due to the frying oil and ghee. You can lighten it by brushing the eggplant with oil and baking it instead of deep frying, though the texture will be slightly drier and less traditional.
Delicious Eggplant Layers with Ground Beef & Tomato Sauce – A Classic Middle Eastern Dish
