Moussaka (/muːˈsɑːkə/, UK also /ˌmuːsəˈkɑː/, US also /ˌmuːsɑːˈkɑː/) is an eggplant (aubergine)- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.

In Turkey, mussaka consists of thinly sliced and fried eggplant served in a tomato-based meat sauce, warm or at room temperature.

[1] Most versions are based primarily on sautéed aubergine (eggplant) and tomato, usually with minced meat, mostly lamb.

[citation needed] In Albania,[5] Bulgaria,[6] the former Yugoslavia,[7][8][9] and Romania, potatoes are used instead of eggplant, pork or beef mince, and the top layer is usually milk or yogurt mixed with raw eggs, sometimes with a small amount of flour added.

In the rest of the Balkans, the top layer is often a custard: this is the version introduced to the UK by Elizabeth David's Mediterranean Cookery and where it remains the usual presentation.

[citation needed] In the Levant, moussaka is a cooked dish made up primarily of tomatoes and eggplant, similar to Sicilian caponata, and may also include chickpeas.

[citation needed] The Egyptian version of moussaka is made from layers of fried eggplant immersed in tomato sauce and then baked.

[10] Instead, thinly sliced eggplant is fried and served in tomato-based meat sauce seasoned with green peppers, garlic and onions.