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Eastern Food : Grilled Eggplant with Meat Sauce / Moussaka

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1-2 tbsp Olive oil
1/4 tsp Diced zucchini
1 tsp Chicken Breast Fillets, Beaten Flat
250 grams Pork kidney
1 onion (me: 1,5 pieces) thinly sliced Dark brown sugar
3 large purple eggplants, cut into rounds crosswise Shaoxing wine
3 fresh tomatoes (me: 4 pieces) sliced ​​into rounds Fish ball
1 tbsp Dried shrimps
2 Hot water

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Eastern Food : Grilled Eggplant with Meat Sauce / Moussaka

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Grilled Eggplant with Meat Sauce, commonly known as Moussaka, is a delicious and hearty dish that is popular in various Eastern Mediterranean and Middle Eastern cuisines, with different regional variations. Here’s a general description of the dish:


  • Eggplant: Large eggplants are sliced and grilled or fried until they are tender and slightly charred.
  • Ground Meat: Ground beef or lamb is typically used for the meat sauce. It’s seasoned with spices such as cinnamon, allspice, and sometimes nutmeg.
  • Onions and Garlic: Chopped onions and minced garlic are sautéed to add flavor to the meat sauce.
  • Tomato Sauce: Tomato sauce or crushed tomatoes are used to create a rich and flavorful base for the meat sauce.
  • Spices and Herbs: In addition to the spices mentioned above, you may find ingredients like bay leaves, oregano, and fresh parsley used for seasoning.
  • Potatoes (optional): Some variations of Moussaka include layers of thinly sliced potatoes.
  • Béchamel Sauce (optional): Some regional versions of Moussaka include a creamy béchamel sauce layer on top.


Here’s a simplified overview of how to make Grilled Eggplant with Meat Sauce (Moussaka):

  1. Prepare the Eggplant: Slice the eggplants into rounds, salt them, and let them sit for a while to draw out moisture. Then, rinse and pat them dry. You can choose to grill or fry the eggplant slices until they are tender and slightly charred. Set them aside.
  2. Prepare the Meat Sauce: In a large skillet, cook chopped onions and minced garlic until they become translucent. Add the ground meat and cook until it’s browned. Drain any excess fat if necessary. Stir in spices, herbs, and tomato sauce, then simmer the mixture until it thickens and the flavors meld together.
  3. Layering: In a baking dish, layer the cooked eggplant slices at the bottom. If you’re using potatoes, layer them next. Then, pour the meat sauce over the eggplant (and potatoes if used).
  4. Optional Béchamel Sauce: If you’re adding a béchamel sauce layer, prepare the béchamel separately and pour it over the meat sauce.
  5. Baking: Bake the assembled Moussaka in the oven until it’s heated through and the top is golden brown. The baking time varies depending on the recipe.
  6. Cool and Serve: Let the Moussaka cool slightly before slicing and serving. It’s often garnished with fresh parsley.

Moussaka is a hearty and flavorful dish that’s a staple in Middle Eastern and Mediterranean cuisine. Regional variations can differ in ingredients and preparation methods, but the essence of Moussaka lies in the layers of grilled eggplant and a rich, spiced meat sauce. It’s a comforting and satisfying dish that’s enjoyed in various countries with slight variations to suit local tastes.



Fine seasoning Baked eggplant with meat sauce

1 tsp salt
1/4 tsp cumin powder (me: cumin granules)
1/2 tsp fennel seeds
1/4 tsp pepper powder
1 tomato blender (1 tbsp tomato paste)
Eggplant complement with grated cheese or mozzarella cheese to taste



Prepare all the ingredients, cut the fried eggplant and set aside.


Puree the spices, slice the onions, tomatoes and celery, set aside. Saute ground spices until fragrant with olive oil or cooking oil.


Enter the minced meat cook until tender add thick coconut milk.
Then on a heat-resistant glass pan, arrange the sliced ​​onions, then the tomatoes, sprinkle the lime leaves with 1 tablespoon of olive oil. Then arrange some of the eggplant that has been baked / fried. Then drizzle with meat sauce.
Finally cover the surface with the remaining fried eggplant slices and the remaining onions and tomatoes until they run out. Bake at 150° for 30 minutes on a lower rack.
After 30 remove, sprinkle with grated cheddar and mozzarella cheese, transfer to a top rack until browned and melted (me: 15 minutes) depending on the oven. Once cooked sprinkle celery leaves lift.
Serve while the Mozzarella is warm.

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