Moussaka Beef Rice Pilaf
This one-pot Moussaka-inspired beef pilaf is a cozy, satisfying meal with rich Greek flavors. Juicy eggplant, tender beef, and fragrant oregano are cooked in a red wine tomato broth, with chickpeas adding texture and heartiness. The basmati rice soaks up all the delicious flavors, making this an easy, comforting dinner!
Ingredients
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1 onion diced
- 500 g 1 lb ground beef (or lamb)
- ½ tsp kosher salt for beef
- 1½ tbsp dried oregano
- 2 tbsp tomato paste
- 300 g 10 oz eggplant (cubed, max 1.5 cm pieces)
- ⅓ cup dry red wine optional
- 1 cup basmati rice uncooked
- 400 g 14 oz canned chickpeas, drained
- 400 g 14 oz canned crushed tomatoes
- 1½ cups low-sodium chicken stock
- 1¼ tsp kosher salt for broth
- ½ tsp black pepper
- To Serve
- 1 tbsp fresh parsley chopped (optional)
- Extra virgin olive oil for drizzling
- Greek yogurt optional, highly recommended!
Instructions
- Sauté the aromatics & beef: Heat olive oil in a large pot over high heat. Add onion and garlic, cooking for 2 minutes. Add beef, breaking it up as it browns. Season with ½ tsp salt and oregano, cooking for 1 minute. Stir in tomato paste and cook for 1 more minute.
- Add eggplant & deglaze: Toss in eggplant, stirring until coated in the beef mixture. Pour in red wine (if using), simmer, and stir until mostly evaporated.
- Add rice & broth: Stir in basmati rice, ensuring it’s coated. Add chickpeas, crushed tomatoes, chicken stock, 1¼ tsp salt, and black pepper. Stir well and bring to a simmer.
- Cook covered: Once gentle bubbles form all over the surface, cover with a lid, reduce heat to medium-low, and cook for 20 minutes (no peeking!).
- Rest & serve: Remove from heat and let sit (covered) for 10 minutes. Fluff with a fork. Serve with a drizzle of olive oil, a sprinkle of parsley, and a dollop of Greek yogurt if desired.
Notes
- Eggplant tip: Keep cubes small (1.5 cm max) for proper cooking.
- Rice texture: Let it rest after cooking to absorb extra liquid.
- Customize: Swap chickpeas for white beans or omit them.
- Storage: Keeps well in the fridge for 4 days.