Can I use a different type of rice in this recipe?

Basmati rice works best because of its fragrant nature and ability to stay fluffy. Long or medium grain rice are acceptable substitutes. Avoid short grain or sushi rice as they can become too sticky, and jasmine rice tends to get mushy with this cooking method. Brown rice would require significant adjustments to cooking time and liquid amounts.

Do I need to peel or salt the eggplant before cooking?

Modern eggplants have been bred to remove most of the bitterness, so peeling isn't necessary. If you're concerned about bitterness, you can toss the eggplant cubes with 1/4 teaspoon of salt and let them sit in a colander for 30 minutes. Pat them dry before adding to the recipe.

Can I make this dish vegetarian?

Absolutely! Skip the ground beef and double the chickpeas and eggplant. You might want to add a teaspoon of smoked paprika for depth of flavor, and use vegetable stock instead of chicken stock. The cooking method remains the same.

Why is my rice still too firm or too mushy?

If your rice is too firm, it likely needed more liquid or cooking time. Next time, you might add an extra 1/4 cup of stock. If it's too mushy, you might have opened the lid during cooking (releasing steam), used too much liquid, or chosen a rice variety that's not ideal for this method. Stick with basmati for the best results.

Moussaka Beef Rice Pilaf Recipe

Name: Moussaka Beef Rice Pilaf Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Greek
Ingredients: Main Ingredients; 2 tbsp olive oil; 4 garlic cloves, finely minced; 1 onion, diced; 500g / 1 lb beef mince / ground beef (or lamb); 1/2 tsp cooking salt / kosher salt (for the 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 of choice); 400g / 14 oz can crushed tomato; 1 1/2 cups chicken stock/broth, low sodium; 1 1/4 tsp cooking salt / 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, highly recommended)

Description

Moussaka Beef Rice Pilaf is a hearty one-pot meal inspired by Greek flavors, featuring tender beef, aromatic rice, chickpeas, eggplant, and tomatoes, all simmered together for a satisfying, balanced dish. The pilaf is enhanced with oregano, red wine (optional), and a finishing touch of fresh parsley and Greek yogurt for a deliciously comforting meal.

Ingredients

Units Scale

Main Ingredients
2 tbsp olive oil
4 garlic cloves, finely minced
1 onion, diced
500g / 1 lb beef mince / ground beef (or lamb)
1/2 tsp cooking salt / kosher salt (for the 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 of choice)
400g / 14 oz can crushed tomato
1 1/2 cups chicken stock/broth, low sodium
1 1/4 tsp cooking salt / 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, highly recommended)

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Instructions

Prepare the Eggplant: Ensure the eggplant cubes are no larger than 1.5 cm (1/2 inch) to allow for proper cooking. If worried about bitterness, salt and drain the eggplant before cooking.
Cook the Beef: Heat olive oil in a large pot over high heat. Add the diced onion and minced garlic, and sauté for 2 minutes until fragrant. Add the ground beef and cook, breaking it up, until no longer pink. Sprinkle with 1/2 tsp salt and dried oregano; cook for 1 minute. Stir in the tomato paste and continue cooking for another minute to deepen the flavor and remove any sour taste.
Deglaze and Add Eggplant: Add the cubed eggplant, ensuring all pieces are coated in the beef juices. Pour in the red wine, if using, bring to a simmer, and scrape any browned bits from the pot’s base. Allow most of the wine to evaporate.
Add Rice and Liquids: Add the basmati rice and stir well to coat with the mixture. Pour in the drained chickpeas, crushed tomato, chicken stock, 1 1/4 tsp salt, and black pepper. Stir to combine, bring to a gentle simmer, then give one final stir. Once gentle bubbles appear all over the surface, cover the pot with a lid and reduce the heat to medium-low (or low for very strong stoves).
Steam the Rice: Cook covered for 20 minutes without lifting the lid or stirring. The rice will absorb the liquid, and some tomato will remain on the surface.
Rest the Pilaf: Remove the pot from the heat and let it rest, covered, for 10 more minutes. This allows the rice to finish steaming and absorbs the remaining liquid.
Serve: Uncover, toss the rice gently (it should be juicy, not mushy), and divide between serving bowls. Drizzle with extra virgin olive oil, sprinkle with chopped parsley, and add a dollop of Greek yogurt if desired. Enjoy your Moussaka beef rice pilaf!

Notes

Lamb can substitute for beef for a more traditional Greek flavor; other meats are possible but less authentic.
No need to peel eggplant. To reduce bitterness, salt cubes and let stand for 30 minutes, then pat dry.
Basmati rice gives the best texture, but long or medium grain rice will also work. Avoid short grain, jasmine, or specialty rices for best results.
Cooking off tomato paste is essential for rich flavor and to avoid sourness.
Leftovers keep for up to 3 days refrigerated. Add a little water when reheating to restore the juiciness.

Nutrition

Serving Size: 1/5 of recipe
Calories: 536
Sugar: 7g
Sodium: 1062mg
Fat: 20g
Saturated Fat: 5.2g
Unsaturated Fat: 11.7g
Trans Fat: 0.6g
Carbohydrates: 55g
Fiber: 9g
Protein: 32g
Cholesterol: 69mg