Turkish Musakka Recipe - A Dish For All Seasons

Name: Turkish Musakka Recipe - A Dish For All Seasons
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving
Ingredients: 500 grams minced beef; 4 large aubergines (eggplants); 2 large tomatoes; 1 large onion; 1 green capsicum pepper; 3 cloves garlic; ½ bunch parsley; 1 tablespoon tomato puree; 1 tablespoon olive oil; 1 teaspoon sweet paprika; 1 teaspoon thyme; salt & pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4
Calories
440 kcal
Course
Main Course
Cuisine
Turkish

Turkish Musakka Recipe - A Dish For All Seasons

Griffin Roy

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This Turkish musakka recipe is light & healthy and fits the bill in both summer and winter.

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Ingredients

Servings

500 grams minced beef
4 large aubergines (eggplants)
2 large tomatoes (finely chopped (or 1x400 gram tin) )
1 large onion (peeled & finely chopped)
1 green capsicum pepper (deseeded & finely chopped)
3 cloves garlic (peeled & crushed or grated)
½ bunch parsley (chopped)
1 tablespoon tomato puree (tomato puree)
1 tablespoon olive oil
1 teaspoon sweet paprika
1 teaspoon thyme
salt & pepper ( to season)

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Instructions

Preheat your oven to 220 degrees celsius.
Remove the stalks from your aubergines and slice lengthways - around 1 cm thick.
Lay your aubergine slices onto an oven tray and lightly drizzle with olive oil.
Bake in the oven for approx 15 minutes until the aubergines are softening and have taken on colour. Remove from the oven and allow to cool.
Meanwhile, heat a dash of olive oil over a medium heat in a frying pan.
Add your onion & peppers and sauté gently until the onions start to sweat.
Now add your meat & garlic and stir in.
Sauté until your meat browns and starts to release its juices.
Now you can add your kekik (thyme or oregon) & paprika and mix.
Add your chopped tomatoes, stir and cook for 5 minutes until your tomatoes start to soften.
Pour in around 50 millilitres warm water & add your salça (tomato puree) and mix.
Simmer for 5 minutes, do a taste test and season to taste with salt & pepper.
Add more water if you want a thinner sauce and simmer for 15-20 minutes until you have a rich tomato sauce.
Now return to your aubergines. Remove from your baking tray and cut each length into about 4 pieces.
Now take an oven proof dish and lay your aubergines over the base.
Pour the meat mixture over the top along with a cup of hot water.
Place in the centre of your oven at around 200 degrees celsius.
Cook for 20 minutes until youır sauce is bubbling.
Remove from the oven and leave to stand to cool a little before garnishing with fresh chopped parsley.
Serve on its own or with a side of rice or mashed potato.

Notes

As with all our recipes, calories per serving is an approximate guide.
For our Turkish musakka recipe, we use minced beef from our local butcher and this contains fat. If you buy lean minced beef, the calorie count will be much lower.
If you're in Turkey and using the long thin green peppers (sivri biber), we use three of these rather than one large capsicum.
We have said our Turkish musakka is 4 servings. If you are serving it with other side dishes, it will easily serve 6 to 8 people.
We divide our musakka between two oven dishes so that we can eat some the following day.