Stews & Traditional Dishes
Tunisian Moussaka
A Tunisian take on the Mediterranean classic, this moussaka layers tender eggplant, a hrous-spiced meat sauce and creamy béchamel, all baked until golden.
Sabra Products Used
Ingredients
- Eggplants
- Ground meat (or vegetarian version)
- Onion
- Garlic
- Olive oil
- Salt, pepper, cumin
- Cheese (optional)
- — Béchamel: butter, flour, milk, salt, pepper, nutmeg (optional)
Method
1
The eggplant. Slice the eggplant into rounds, then lightly fry or bake them.
2
The meat sauce. Heat a little oil in a pan, sauté the sliced onion and garlic, then add the ground meat.
3
The Tunisian touch. Stir in a little Sabra Hrous, a spoonful of Sabra Tomato Paste and Sabra Crushed Tomatoes.
4
The béchamel. Melt the butter, add the flour while stirring to make a roux, then gradually pour in the milk, whisking constantly until smooth. Season with salt, pepper and a pinch of nutmeg.
5
Assembly. In a baking dish, alternate a layer of eggplant and a layer of meat sauce, repeat if needed, then top with béchamel. Add cheese to taste.
6
Baking. Bake at 180°C (350°F) until the top is nicely golden.
With Sabra Products
- Sabra Tomato Paste gives a rich, thick sauce
- Sabra Crushed Tomatoes bring a homemade tomato taste
- Sabra Hrous gives an intense garlic-chili flavor
“A tender, golden-baked and very flavorful moussaka.”
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