Turkish Moussaka - Patlıcan Musakka

Name: Turkish Moussaka - Patlıcan Musakka
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 4 people
Ingredients: 4 medium aubergines; ½ cup vegetable or sunflower oil; 300 g lamb or beef mince; 1 large onion; 1-2 Turkish green chili; ½ red chili; 2 cloves garlic; ½ tablespoon salt; ½ teaspoon freshly ground black pepper; ½ teaspoon cumin powder; 2 tablespoon tomato paste; 3 medium tomatoes; 90 g dried chickpeas soaked overnight and cooked for 1.5 hours; 1 ½ cups vegetable, chicken or beef stock; ⅓ cup chopped parsley

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Prep Time
45 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs 15 mins
Servings
4 people
Calories
549 kcal
Course
Main Course
Cuisine
Mediterranean, Middle Eastern, Turkish

Turkish Moussaka - Patlıcan Musakka

Dana Farley

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Turkish Moussaka (or Patlıcan Musakka - Patlıcan Oturtma) is an authentic dish in Turkish cuisine that features layers of eggplant, ground meat, and tomato sauce

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Ingredients

Servings

4 medium aubergines (800 g in total)
½ cup vegetable or sunflower oil (for frying)
300 g lamb or beef mince
1 large onion (finely chopped)
1-2 Turkish green chili (or ½ green bell pepper)
½ red chili (or ½ teaspoon chili flakes)
2 cloves garlic (minced)
½ tablespoon salt
½ teaspoon freshly ground black pepper
½ teaspoon cumin powder
2 tablespoon tomato paste
3 medium tomatoes (diced)
90 g dried chickpeas soaked overnight and cooked for 1.5 hours (or 200 grams cooked chickpeas)
1 ½ cups vegetable, chicken or beef stock (350 ml)
⅓ cup chopped parsley

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Instructions

Heat a frying pan on medium heat and add the vegetable oil.
Peel the aubergines - eggplants in stripes and slice them 1 cm thick.
When the oil is hot, fry the aubergines - eggplants for 2-3 minutes on both sides until lightly browned and slightly softened. Do it in batches and add more oil if needed.
Place the aubergines - eggplants onto a colander to drain the excess oil.
When you finish frying all the aubergines - eggplants, use the same pan to prepare the meat sauce.
To make the meat sauce, add the mince to the pan and place it on medium heat.
Cook the mince until brown and it releases its fat, stirring occasionally to break the mince down into small pieces.
Add onions, peppers, chili, and garlic, sauté until translucent then add freshly ground black pepper, cumin and salt. Sauté for 30 more seconds.
Stir in the tomato paste and cook for a minute then add the chopped tomatoes.
Add the stock and chickpeas, stir well and cook on low heat for 10 minutes.
Take the pan off the heat and add chopped parsley.
Preheat the fan oven to 180° C (360° F).
To assemble the moussaka, layer half of the aubergines - eggplants on the bottom of an oven dish size 22 cm-24 cm (9" - 10") diameter and then sprinkle some salt.
Spoon half of the meat mixture on the aubergines - eggplants and spread evenly on top.
Layer the rest of the aubergines - eggplants on the meat filling and sprinkle some more salt before topping them up with the rest of the meat filling.
Cover the dish with tin foil or a lid and put it in the hot oven. Cook for 1 hour then remove the lid/tin foil and cook for another 45 minutes or until the aubergines - eggplants are softened and the sauce has thickened.

Equipments used:

Notes

To assemble the moussaka, layer half of the aubergines on the bottom of an oven dish size 22 cm-24 cm (9" - 10") diameter and then sprinkle some salt.
Aubergine absorbs like a sponge so be careful when frying the aubergines in oil. Make sure the oil is piping hot before frying them.
Put just enough oil to cover the bottom of the pan which will be absorbed by the first batch of aubergines.
Add oil for each batch and try not to exceed the amount stated in the recipe.
Leave your aubergine slices on a colander after frying for a few minutes to get rid of excess oil.
To assemble the moussaka, layer half of the aubergines on the bottom of an oven dish size 22 cm-24 cm (9" - 10") diameter and then sprinkle some salt.
Aubergine absorbs like a sponge so be careful when frying the aubergines in oil. Make sure the oil is piping hot before frying them.
Put just enough oil to cover the bottom of the pan which will be absorbed by the first batch of aubergines.
Add oil for each batch and try not to exceed the amount stated in the recipe.
Leave your aubergine slices on a colander after frying for a few minutes to get rid of excess oil.

Nutrition Information

Show Details

Calories 549kcal (27%) Carbohydrates 45g (15%) Protein 25g (50%) Fat 33g (51%) Saturated Fat 6g (30%) Polyunsaturated Fat 17g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 47mg (16%) Sodium 1356mg (57%) Potassium 1809mg (52%) Fiber 18g (72%) Sugar 24g (48%) Vitamin A 1357IU (27%) Vitamin C 60mg (67%) Calcium 89mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 549 kcal

% Daily Value*

Calories	549kcal	27%
Carbohydrates	45g	15%
Protein	25g	50%
Fat	33g	51%
Saturated Fat	6g	30%
Polyunsaturated Fat	17g	100%
Monounsaturated Fat	8g	40%
Trans Fat	1g	50%
Cholesterol	47mg	16%
Sodium	1356mg	57%
Potassium	1809mg	38%
Fiber	18g	72%
Sugar	24g	48%
Vitamin A	1357IU	27%
Vitamin C	60mg	67%
Calcium	89mg	9%
Iron	4mg	22%