Spiral Moussaka (Mousaka Sandwiches)

• 4-5 long eggplants
• 14.8 ml coarse salt (for sweating eggplants)
• 1 kg ground beef
• 1 onion, finely chopped
• 120 ml fresh parsley, chopped
• 120 ml fresh cilantro, chopped
• 14.8 ml crushed garlic (filling)
• 14.8 ml paprika (filling)
• 14.8 ml salt (filling)
• 2.46 ml black pepper (filling)
• 73.9 ml breadcrumbs
• 2 eggs
• 59.1 ml silan (date syrup) (filling)
• 400g crushed tomatoes (sauce base)
• 360 ml hot water (sauce)
• 44.4 ml olive oil (sauce)
• 100g tomato paste (sauce)
• 44.4 ml silan (date syrup) (sauce)
• 4.93 ml salt (sauce)
• 1.23 ml black pepper (sauce)
• 14.8 ml paprika (sauce)
• 4.93 ml crushed garlic (sauce)
• 1.23 ml turmeric (sauce)

Steps

1. 1

   Peel the eggplants in a 'zebra' pattern (alternating peeled and unpeeled strips).

2. 2

   Slice the eggplants into rounds approximately 1.5-2 cm thick.

3. 3

   Place eggplant slices on a tray, sprinkle with coarse salt, and let sweat for 30 minutes. Wipe off the salt and moisture before using.

4. 4

   In a large bowl, mix ground beef, chopped onion, parsley, cilantro, 1 tbsp garlic, 1 tbsp paprika, 1 tbsp salt, 1/2 tsp black pepper, breadcrumbs, eggs, and 4 tbsp silan until well combined.

5. 5

   Form large meatballs from the beef mixture, approximately 60-80g each.

6. 6

   Create 'sandwiches' by placing a meatball between two eggplant slices. Press together firmly to secure.

7. 7

   Spread the 400g of crushed tomatoes on the bottom of a round 26cm baking pan to create a base.

8. 8

   Arrange the eggplant sandwiches in the pan in a spiral pattern.

9. 9

   In a deep bowl, whisk together the sauce ingredients: hot water, olive oil, tomato paste, 3 tbsp silan, 1 tsp salt, 1/4 tsp black pepper, 1 tbsp paprika, 1 tsp garlic, and turmeric.

10. 10

    Pour the sauce evenly over the arranged spiral.

11. 11

    Cover the pan with parchment paper followed by a layer of aluminum foil.

12. 12

    Bake in a preheated oven at 180°C (177°C) on turbo mode for 1.5 hours.

13. 13

    Remove the cover for the final 15 minutes of baking to brown and develop color on top.