Ingredients
Scale
- 2 large eggplants
- 2 tbsp olive oil (divided)
- 1 tbsp salt (divided)
- 1 tsp black pepper (divided)
- 1 white onion (diced)
- 3 cloves garlic (minced)
- 1 tbsp sumac
- 1 tbsp Aleppo pepper
- 2 tsp ground coriander
- 1 bay leaf
- 1 lb ground beef (or ground lamb)
- 2 cups crushed canned tomatoes
- 2 tbsp Turkish red pepper paste (or tomato paste)
- Fresh mint (for garnish)
- 2 tbsp Greek yogurt
- 1 clove garlic (minced)
- 2 tbsp fresh dill (minced)
- 1 lemon (juiced)
Instructions
- Preheat the oven to 400°F.
- Cut eggplants into 2-inch pieces, toss with olive oil, salt, and black pepper, then roast for about 30 minutes until tender.
- In a sauté pan, heat olive oil over medium-high heat; add onion, garlic, sumac, Aleppo pepper, coriander, and bay leaf. Sauté until onions are browned.
- Add ground beef to the pan and cook until browned. Combine with crushed tomatoes and roasted eggplant; simmer for 20 minutes.
- Mix Greek yogurt with minced garlic, dill, and lemon juice for the sauce.
- Serve hot moussaka topped with yogurt sauce and garnished with fresh mint.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 70mg