Peranakan-inspired Spiced Eggplant Casserole

Ingredients

In this Peranakan adaptation, the traditional Greek béchamel sauce is replaced with a fragrant coconut milk sauce infused with Peranakan spices. The ground meat is seasoned with a blend of Peranakan spices, such as turmeric, coriander, and cumin, to add a unique flavor profile. Additionally, the dish incorporates Peranakan cooking techniques and ingredients, such as the use of coconut milk and aromatic spices commonly found in Peranakan cuisine. We alse have the original recipe for Moussaka, so you can check it out.

• 2 large eggplants, sliced into 1/4-inch thick rounds (500g) 2 large eggplants, sliced into 1/4-inch thick rounds (500g)
• 1 pound (450g) ground chicken or beef 1 pound (450g) ground chicken or beef
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Sprinkle salt over the eggplant slices and let them sit for 15 minutes to remove excess moisture. Rinse and pat dry.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the onion and garlic, and sauté until fragrant.
4. 4.
   Add the ground meat to the skillet and cook until browned. Stir in the turmeric, coriander, cumin, chili powder, salt, and pepper.
5. 5.
   Pour in the coconut milk and simmer for 5 minutes, allowing the flavors to meld together.
6. 6.
   In a greased baking dish, arrange a layer of eggplant slices, followed by a layer of the spiced meat mixture. Repeat the layers until all the ingredients are used, finishing with a layer of eggplant on top.
7. 7.
   Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the eggplant is tender and the top is golden brown.
8. 8.
   Allow the casserole to cool for a few minutes before serving.

Treat your ingredients with care...

• Eggplant — Salting the eggplant slices helps remove excess moisture and improves their texture when cooked. Rinse the salt off and pat dry before using.
• Ground meat — Ensure the ground meat is fully cooked and browned before adding the spices to enhance the flavors of the dish.

Tips & Tricks

• For a vegetarian version, replace the ground meat with crumbled tofu or tempeh.
• Adjust the level of spiciness by increasing or decreasing the amount of chili powder.
• Serve the casserole with a side of steamed rice or crusty bread to soak up the flavorful sauce.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.
• Experiment with different types of ground meat, such as lamb or pork, for a variation in flavors.

Serving advice

Allow the Spiced Eggplant Casserole to cool for a few minutes before serving to allow the flavors to meld together. Garnish with fresh herbs, such as cilantro or basil, for a pop of color and freshness.

Presentation advice

Serve the Spiced Eggplant Casserole in individual baking dishes for an elegant presentation. Sprinkle some toasted coconut flakes on top for added texture and visual appeal.