Description
A hearty Greek-inspired Moussaka beef and rice pilaf that combines ground beef, eggplant, aromatic herbs, and basmati rice simmered in a flavorful tomato and chicken broth mixture. This one-pot meal captures traditional Mediterranean flavors with a simple cooking technique, perfect for a comforting dinner.
Ingredients
Scale
Main Ingredients
- 2 tbsp olive oil
- 4 garlic cloves, finely minced
- 1 onion, diced
- 500g / 1 lb beef mince (or lamb mince)
- 1/2 tsp kosher salt (for beef)
- 1 1/2 tbsp dried oregano
- 2 tbsp tomato paste
- 300g / 10oz eggplant (~20cm / 8″ long), cut into 1.5cm / 3/5″ cubes
- 1/3 cup pinot noir or other dry red wine (optional)
- 1 cup basmati rice, uncooked
- 400g / 14 oz can chickpeas, drained (or other beans)
- 400g / 14 oz can crushed tomato
- 1 1/2 cups low sodium chicken stock
- 1 1/4 tsp kosher salt (for broth)
- 1/2 tsp black pepper
To Serve
- 1 tbsp parsley, finely chopped (optional)
- Extra virgin olive oil, for drizzling
- Dollop of Greek yogurt (optional)
Instructions
- Prepare Eggplant: Cut the eggplant into cubes no larger than 1.5 cm (about 1/2 inch) to ensure they cook evenly and thoroughly.
- Cook Beef Mixture: Heat olive oil in a large pot over high heat. Add diced onion and minced garlic; cook for 2 minutes until softened. Add ground beef and break it up while cooking until no pink remains. Season with 1/2 tsp salt and dried oregano, cook for one minute. Stir in tomato paste and cook for an additional minute to develop flavor deeply.
- Deglaze and Add Eggplant: Add eggplant cubes to the pot, stirring to coat them with the beef mixture and tomato paste. Pour in the wine if using, bring to a simmer, scrape any browned bits from the pot bottom, and let the wine mostly evaporate.
- Add Rice and Broth: Stir in uncooked basmati rice to coat it with the flavors. Add chickpeas, crushed tomatoes, chicken stock, 1 1/4 tsp salt, and pepper. Stir gently and bring the mixture to a simmer.
- Simmer and Steam: Once gentle bubbles appear evenly across the surface, cover the pot with a lid, reduce heat to medium-low or low, and let cook undisturbed for 20 minutes without stirring or peeking to allow the rice to absorb the liquid.
- Rest the Pilaf: Remove the pot from heat, keep the lid on, and let it rest for 10 minutes. This final steaming helps the rice finish cooking fully and soak up the remaining liquid.
- Serve: Fluff the pilaf gently with a fork to combine all ingredients without mashing. Divide into bowls, drizzle with extra virgin olive oil, sprinkle parsley on top, and serve with an optional dollop of Greek yogurt for added creaminess.
Notes
- Protein options: Lamb is a great substitute for beef for a more authentic Greek flavor. Chicken, turkey, or pork can be used but will alter the flavor slightly.
- Eggplant: The skin is usually not bitter in modern varieties; peeling is optional. To reduce bitterness, salt cubed eggplant and drain in a colander for 30 minutes, then pat dry before cooking.
- Rice: Basmati rice provides a fragrant, fluffy texture perfect for this dish. Long grain rice is also suitable. Avoid jasmine rice as it can become mushy. Not suitable for brown rice, risotto rice, wild rice, or grain substitutes like quinoa or cauliflower rice.
- Cooking tomato paste thoroughly intensifies flavor and reduces sourness, improving the overall taste.
- Leftovers keep well for up to 3 days; add a splash of water when reheating to rehydrate the rice.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 75 mg
