Senegalese

Moussaka de Courge et Câpres

Name: Moussaka de Courge et Câpres
Total time: 50 min
Yield: 4 servings
Cuisine: Senegalese
Ingredients: 1 eggplant, sliced; 200g ground beef; 1 onion, chopped; 2 tomatoes, diced; 1 tbsp olive oil; 1 tsp cinnamon; 100g capers, drained; Salt to taste

A layered dish of eggplant, meat, and capers, typical of Senegalese cuisine.

50 minutes4 servings

Method

Preheat oven to 200°C (390°F).
In a pan, cook beef with onion, tomatoes, and spices.
Layer eggplant slices and meat mixture in a baking dish.
Top with capers and bake for 25 minutes.
Check that the ground meat reaches 71°C (160°F) throughout before serving.

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