Servings
Font
Back
Turkish Moussaka - Patlıcan Musakka
5 from 18 votes

Turkish Moussaka - Patlıcan Musakka

Turkish Moussaka layers fried aubergine slices and a rich lamb mince sauce seasoned with chili, garlic, cumin, and tomato paste. The aubergines are fried until browned to remove excess oil before layering with a tomato and chickpea-infused meat sauce. This slow-simmered mixture offers a hearty texture that absorbs the spices, making it a satisfying and warming dish to serve as a main course.

Prep Time
45 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs 15 mins
Servings: 4 people
Calories: 549 kcal
Course: Main Course
Cuisine: Mediterranean, Middle Eastern, Turkish

Ingredients

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

Instructions

    Cup of Yum
  1. Heat a frying pan on medium heat and add the vegetable oil.
  2. Peel the aubergines - eggplants in stripes and slice them 1 cm thick.
  3. 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.
  4. Place the aubergines - eggplants onto a colander to drain the excess oil.
  5. When you finish frying all the aubergines - eggplants, use the same pan to prepare the meat sauce.
  6. To make the meat sauce, add the mince to the pan and place it on medium heat.
  7. Cook the mince until brown and it releases its fat, stirring occasionally to break the mince down into small pieces.
  8. Add onions, peppers, chili, and garlic, sauté until translucent then add freshly ground black pepper, cumin and salt. Sauté for 30 more seconds.
  9. Stir in the tomato paste and cook for a minute then add the chopped tomatoes.
  10. Add the stock and chickpeas, stir well and cook on low heat for 10 minutes.
  11. Take the pan off the heat and add chopped parsley.
  12. Preheat the fan oven to 180° C (360° F).
  13. 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. 
  14. Spoon half of the meat mixture on the aubergines - eggplants and spread evenly on top.
  15. 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.
  16. 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.

Notes

  • Use just enough hot oil to fry aubergine slices and add more for each batch to prevent sogginess.
  • Drain fried aubergines on a colander to remove excess oil before layering.
  • Layer half of the fried aubergines in a 22-24 cm oven dish and sprinkle with salt before adding the meat sauce.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 549

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.