Best Eggplant Musaka Recipes

Musaka'a (Palestinian Eggplant Baked With Tomatoes and Chickpeas image

Provided by UmmBinat

Categories Beans

Time 1h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

1 large organic eggplant, cubed
3 tablespoons and 1/4 cup organic light tasting extra virgin olive oil, separated
sea salt & freshly ground black pepper, to taste
1 organic onion, chopped
3 organic fresh tomatoes, chopped (not canned)
1 1/2 cups organic chickpeas, cooked and rinsed (or canned)
1 cup water
2 tablespoons organic tomato paste
1/3 cup organic parsley, chopped fine

Steps:

Preheat oven to 400°F.
In a large bowl, toss the organic eggplant together with 3 tablespoons of the organic light tasting extra virgin olive oil, sea salt and freshly ground black pepper, to taste.
Spread in a single layer in a roasting pan and roast in the oven for 15 to 20 minutes, or until lightly browned and softened.
While the eggplant is roasting, heat the 1/4 cup olive oil in a large skillet over medium heat. Add the organic onions and sauté until translucent.
Add the organic tomatoes, chickpeas, water, tomato paste & sea salt. Bring to a boil and stir to heat through, 3 to 4 minutes. Adjust seasoning to taste.
Place the eggplant in a casserole dish and pour the tomato-onion mixture over it. Place in the oven and bake for 40 minutes, or until bubbling through. Remove and serve hot or at room temperature.
Enjoy!

Nutrition Facts : Calories 265.5, Fat 11.7, SaturatedFat 1.6, Sodium 345.7, Carbohydrate 36.1, Fiber 10.7, Sugar 7.8, Protein 7.5

Eggplant Musaka image

Provided by Food Network

Categories main-dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 11

3 to 4 eggplants, peeled and cut into 1/4-inch-thick slices (about 60 pieces)
3 tablespoons kosher salt
5 cups plus 1 tablespoon grapeseed oil, plus more for brushing
2 cups all-purpose flour
10 large eggs
2 yellow onions, diced
2 pounds ground beef
2 tablespoons freshly ground black pepper
1 cup whole milk
Marinara sauce, optional, for serving
Greek yogurt, optional, for serving

Steps:

Mix the eggplant and 2 tablespoons of the salt in a large bowl. Arrange the eggplant in a perforated pan and put in the refrigerator to drain the moisture, about 20 minutes.
Put 5 cups of the oil in a heavy-bottom pot and heat to 350 degrees F. Add the flour to a large bowl and dredge the eggplant in the flour; in a separate bowl, whisk 5 eggs until combined. Dip a few pieces of the floured eggplant in the eggs, shake off any excess and fry until golden brown, about 30 seconds. Transfer the eggplant to a baking sheet set with a cooling rack to drain. Repeat with the remaining eggplant.
Heat a large skillet with the remaining 1 tablespoon oil over medium-high heat. Add the diced onions and saute until translucent, 2 to 3 minutes. Add the ground beef, black pepper and remaining 1 tablespoon salt and cook, stirring occasionally, until the ground beef is brown, 10 to 15 minutes.
Preheat the oven to 350 degrees F. Brush a 10 3/8-by-12 3/4-by-6-inch pan with oil.
Cover the bottom of the pan with a layer of fried eggplant and top with some of the ground beef mixture. Repeat the layering process 4 more times with the eggplant then the ground beef, and top with a final layer of eggplant. Bake for 15 minutes.
Whisk the milk and remaining 5 eggs in a bowl, pour over the hot musaka and bake until cooked through, about 15 minutes more. Cut into 12 pieces and serve on top of marinara sauce or Greek yogurt.