Egyptian Mousakka

For the aubergines

1. Peel the aubergines completely.

2. Cut the aubergines into thick slices, about 1 1/2 cm (just over 1/2 in) thick.

3. Trim the rounded end off each aubergine so it does not puff up while frying.

4. Poke each green chilli a few times with the tip of a knife to stop it exploding in the pan.

5. Arrange the aubergine slices on a board and salt them heavily on both sides, using 3–4 tbsp salt.

6. Transfer the salted aubergines to a colander set over a bowl and let them sit for 30–40 minutes to draw out moisture and bitter juices.

   Then 30 min of waiting

For the minced beef

7. Heat 1 tbsp oil in a large pan over medium-high heat.

8. Add the minced beef and press it out to maximize contact with the pan.

9. Fry untouched until a crust forms underneath, 2–3 minutes.

10. Flip the meat in large chunks and break it down into pea-sized pieces with a spatula.

11. Cook until no pink remains, 2–3 minutes.

12. Add the chopped onion and minced garlic and stir through.

13. Cook until the onion softens, about 2 minutes.

14. Stir in 3/4 tsp salt and 1/2 tsp black pepper.

15. Fry until the meat browns, 2–3 minutes.

16. Pour in 2–3 tbsp water, cover with a lid, and simmer briefly until tender, about 2 minutes.

17. Transfer the minced beef to a bowl and set aside.

For the tomato sauce

18. Heat 1 tbsp oil in a pan over medium-high heat.

19. Add 10 minced garlic cloves and 1 pricked green chilli.

20. Fry until aromatic without browning the garlic, about 30 seconds.

21. Add 1 tsp cumin and 60 ml white vinegar.

22. Cook off the vinegar for 30 seconds.

23. Add 400 g chopped tomatoes, 400 g tomato passata, 1–2 tbsp lemon juice, and 200 ml water.

24. Bring to a simmer, then lower the heat to medium and reduce until thickened by half, 20–40 minutes.

    Then 20 min of waiting

25. Stir in 2 tsp salt and 1 tsp black pepper, then remove from the heat.

For the aubergines

26. Squeeze small bunches of the aubergine slices gently by hand over the colander to release excess liquid.

    Do not squeeze too hard or the aubergine slices will mash.

27. Rinse the aubergine slices individually under cold running water to wash off excess salt.

28. Lay the aubergine slices out on a clean kitchen towel and pat dry with another towel.

29. Pour frying oil into a large frying pan to a depth of about 2 cm (3/4 in) and heat on high.

30. Fry the aubergines and the 2 green chillies in batches until golden brown on both sides, 4–8 minutes per side.

31. Drain the fried aubergines and chillies on a paper-towel-lined tray.

To assemble and bake

32. Preheat the oven to 350°F (180°C) fan.

33. Stir about two-thirds of the tomato sauce into the cooked minced beef.

34. Place the 2 fried green chillies at opposite edges of a 7 x 10 in (18 x 25 cm) baking dish.

35. Arrange a layer of fried aubergine slices over the bottom of the dish.

36. Spread half of the meat and sauce mixture evenly over the aubergines.

37. Add a second layer of aubergines, followed by the remaining meat mixture.

38. Top with a final layer of aubergines.

39. Pour the remaining tomato sauce over the top layer and spread to cover.

40. Bake until golden on top and the sauce has reduced down, about 40 minutes.

    Then 40 min of waiting

41. Let rest for 10–15 minutes before serving with pita bread or rice.

42. Egyptian mousakka (musaqa'a) contains no béchamel sauce, unlike Greek moussaka; its character comes from the garlic, vinegar and cumin in the tomato sauce.

43. Traditional Egyptian musaqa'a is often served warm, at room temperature, or chilled rather than piping hot.