Hana’s Moussaka

Moussaka, the quintessential comfort food, is one of those dishes that tells a story with each layer. A warm combination of eggplant, ground meat, and tomatoes, it’s a casserole that’s as satisfying as it is nostalgic. Whether it’s for a family dinner or a special occasion, this dish invites you to slow down, enjoy the process, and savor the simple pleasures of home-cooked food. The beauty lies not just in the ingredients, but in the way it all comes together — crispy eggplant, hearty meat, and a golden egg topping that creates the perfect finish.

Hana’s Moussaka

Ingredients:

• 2 medium eggplants (about 1 lb)
• 1 lb (450 g) ground meat (beef or lamb)
• 4 medium tomatoes, chopped
• 1 large onion, finely chopped
• 2 eggs
• Salt, to taste
• Pepper, to taste
• seasoning (optional)
• Oil for frying

Instructions:

1. Slice the eggplants into thin rounds. Sprinkle with salt and let sit for at least 30 minutes to draw out excess moisture. Rinse the eggplant slices thoroughly and pat dry.
2. In a large skillet, heat oil over medium heat and fry the eggplant slices until golden brown on both sides. Set aside.
3. In the same skillet, sauté the chopped onion until translucent. Add the ground meat and cook until browned. Add the chopped tomatoes and cook for about 10 minutes, until the mixture thickens. Season with salt, pepper, and vegetable seasoning (if desired).
4. Preheat the oven to 375°F (190°C).
5. In a greased oven-safe dish, layer the ingredients as follows: place a layer of fried eggplant, then add a layer of the meat and tomato mixture. Repeat the layers until all ingredients are used, finishing with a final layer of eggplant on top.
6. Whisk the eggs and pour them evenly over the moussaka.
7. Bake in the preheated oven for 20-30 minutes, or until the top is golden and set.
8. Let cool slightly before serving.

Savory Eggplant Pie

Ingredients:

• 2 medium eggplants
• 1 yellow onion
• 1 carrot
• ½ stalk (about 1 cup) leeks, finely chopped
• 1 tablespoon seasoning blend
• Black pepper, to taste
• 2 tablespoons chopped fresh parsley
• Oil for frying
• 3 garlic cloves, minced or pressed
• 1 pound (about 16 sheets) thicker phyllo dough
• About ½ cup sparkling water
• About ¼ cup vegetable oil (for brushing the phyllo)

Instructions:

1. Prepare the eggplant:
   Peel and dice the eggplants. Boil them in salted water for about 10 minutes. Drain, rinse under cold water, and drain again. This process removes the bitterness. Set aside.
2. Cook the filling:
   Finely chop the onion and sauté it in a pan with some oil over medium heat until translucent. Add the cleaned and halved leek (then finely chopped), grated carrot, and sauté a few more minutes. Stir in the minced garlic, then add the drained eggplant. Cook everything together for a few more minutes until well combined. Season with your seasoning blend and black pepper. Stir in the parsley and remove from heat.
3. Assemble the pie:
   Preheat your oven to 350°F (180°C). Lightly grease a 10×14-inch (25×35 cm) ceramic or glass baking dish. Mix the sparkling water and oil in a small bowl.
   Lay down two sheets of phyllo, brushing each with the water-oil mixture. Spread a layer of filling over the top. Add another two sheets, gently scrunched for texture, and brush them lightly. Repeat the layers—filling, scrunched phyllo—until you use all the filling and top with two final sheets of phyllo. Pour the remaining water-oil mixture over the top.
4. Bake:
   Bake for about 1 hour, until golden brown and crisp on top.
5. Rest and serve:
   When done, cover with a clean kitchen towel and let it rest until slightly cooled. Cut into squares and serve warm or at room temperature.