Moussaka Fest
A layered baked eggplant dish with spiced mince, raisins, and bold Brisca finish.
Ingredients
Instructions
Prepare Vegetables: Cut eggplants, bell peppers, and onion into thick circles. Season lightly with Brisca Herb 'n' Salt.
Cook Eggplant (Option 1 – Fry): Heat olive oil in a wide pan and fry eggplant slices until golden on both sides. Remove and drain on paper towels.
Cook Eggplant (Option 2 – Oven Bake): Brush eggplant slices lightly with olive oil and arrange on a baking tray. Bake at 200°C for 20–25 minutes, flipping halfway, until golden and tender.
Make Mince: Heat olive oil in a pan and sauté chopped onion until softened. Add minced beef and cook until browned. Stir in fresh tomato puree, cinnamon, and Brisca Herb 'n' Salt to taste. Simmer until slightly thickened. Add plenty of Brisca Cilantro Flow and cook 2–3 more minutes.
Assemble: In a baking dish, layer eggplant, bell peppers, and onion slices. Spoon the mince mixture evenly over. Scatter raisins and sprinkle lightly with cinnamon. Season with Brisca Herb 'n' Salt if needed.
Sauce Moment: Drizzle plenty of Brisca Zest Fest generously over the assembled dish before baking, allowing it to soak into the layers.
Bake: Bake at 180°C for 20–25 minutes until flavors meld and vegetables soften.
Made with:Cilantro Flow, Zest Fest, Herb 'n' Salt
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Cilantro Flow
LE 350.00
Zest Fest
LE 350.00
Herb 'n' Salt
LE 150.00