Simple Turkish Moussaka Recipe
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4 (with rice or pita)
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Calories
490 kcal
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Course
Main Course, Dinner
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Cuisine
Mediterranean, Middle Eastern, Turkish
Simple Turkish Moussaka Recipe
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A comforting Turkish dish using a sumac and pepper paste seasoned tomato sauce with ground beef and roasted eggplant.
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Ingredients
Eggplant Moussaka
- 2 large eggplants
- 2 tablespoon olive oil (divided)
- 1 tablespoon salt (divided)
- 1 teaspoon black pepper (divided)
- 1 white onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon sumac
- 1 tablespoon Aleppo pepper
- 2 teaspoon ground coriander
- 1 bay leaf
- 1 lb ground beef (or ground lamb)
- 2 cups crushed canned tomatoes
- 2 tablespoon Turkish red pepper paste (or tomato paste)
- fresh mint (for garnish)
Yogurt Sauce
- 2 tablespoon Greek yogurt
- 1 clove garlic (minced)
- 2 tablespoon fresh dill (minced)
- 1 lemon (juiced)
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Instructions
- Heat your oven to 400°, cut the eggplant into large pieces, about 2" and place on a sheet pan. Drizzle with a bit of olive oil and season with a pinch of salt and black pepper. Toss well and bake for about 30 minutes, or until the eggplant is very soft and tender. Set aside.
- Heat a large fry pan or sauté pan to medium-high and add the rest of the olive oil, onion, garlic, sumac, Aleppo pepper, coriander, and bay leaf. Season with another pinch of salt and black pepper and sauté for about 6-7 minutes or until the onions start to brown.
- Push the onions to one side of the pan and add the ground beef. Break the meat into small pieces with a wooden spoon and let cook undisturbed for about 6-7 minutes, or until the bottom of the meat starts to brown.
- Then, add the tomatoes, Turkish pepper paste, and roasted eggplant to the pan. Mix well and cover and cook for 20 minutes on low heat.
- While the moussaka is cooking, mix the yogurt sauce. Add the Greek yogurt, garlic, dill, and lemon juice to a small bowl and mix well.
- Serve the moussaka with the yogurt sauce and some fresh mint on top.
Notes
- To save time, you can make the meat sauce while the eggplant is roasting.
- This dish goes great with a side of rice or pita bread!
Nutrition Information
Show Details
Calories
490kcal
(25%)
Carbohydrates
32g
(11%)
Protein
26g
(52%)
Fat
31g
(48%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
81mg
(27%)
Sodium
2086mg
(87%)
Potassium
1427mg
(41%)
Fiber
12g
(48%)
Sugar
17g
(34%)
Vitamin A
1055IU
(21%)
Vitamin C
36mg
(40%)
Calcium
130mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4(with rice or pita)
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 32g | 11% |
| Protein | 26g | 52% |
| Fat | 31g | 48% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 2086mg | 87% |
| Potassium | 1427mg | 30% |
| Fiber | 12g | 48% |
| Sugar | 17g | 34% |
| Vitamin A | 1055IU | 21% |
| Vitamin C | 36mg | 40% |
| Calcium | 130mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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