Mousakka reinvented! Inspired by Greek Mousakka.

  • Preparation time
  • Preparation time

    60 minute
  • cooking time
  • Cooking time

    60 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    6 People
  • AFAF Basha


1 kilo large eggplants, sliced into circles

½ kilo meat, minced

3 tomatoes, finely diced

2 onions, chopped

3 tbsp tomato paste

¼ cup pomegranate molasses

1 tsp black pepper

½ bunch cilantro, chopped

1 hot green pepper (optional)

3 tbsp oil

Frying oil

1 tbsp parsley, chopped, for garnish

For the sauce:

¼ cup oil

2 medium sized onions, chopped

1 tsp garlic, mashed

1 can Goody Chickpeas, drained

2 tbsp tomato paste

3 tomatoes, peeled and cut into small pieces

1 cup water

For the béchamel sauce:

1/4 cup butter

1/3 cup flour

¼ cup cheddar cheese, grated

½ tsp salt

¼ tsp black pepper

1 cup Goody Velor milk Powder, dissolved in 4 cups water


1.    Eggplant:Soak eggplants in water and salt for ½ hour. Rinse with water and dry. Heat oil. Fry eggplants until golden. Place on paper towels to absorb excess oil. Set aside. 
2.    For the meat filling: In a frying pan, heat 3 tbsp oil. Add onions and sauté until yellow. Add the meat and stir well until liquids evaporate. Add the tomatoes, tomato paste, and molasses and keep stirring. Add the black pepper, cilantro and hot pepper. Set aside. 
3.    For the sauce: Place a pot on low heat. Place the oil. Add the onions and sauté until translucent. Add garlic, tomatoes, tomato paste and chickpeas and stir. Add the water and leave to simmer for 5 minutes until sauce thickens. 
4.    For the béchamel sauce: Melt the butter in a pot over low heat. Add the flour, stirring constantly. When flour just turns golden, remove pot from heat and add the milk. Stir well then add the salt, pepper and cheese. 
5.    Place some sauce in a baking dish. Then place a layer of eggplant rings. Add 1 tbsp béchamel sauce and 2 tbsps meat mixture. Add the remaining sauce on top of the meat filling. Add the béchamel sauce and bake until the béchamel sauce is golden. Sprinkle with parsley and serve.