I love this eggplant dish because it’s a savory medley of juicy ground beef and velvety eggplants, creating a cozy, hearty vibe that’s perfect for sharing. Plus, the aromatic blend of garlic, onions, and spices brings a tantalizing taste that throws me back to chilled evenings with friends and family!
I adore cooking Turkish Moussaka, or Patlican Musakka, for its rich, hearty flavors. My version features copious amounts of eggplant, sautéed in olive oil, combined with the wonderful taste of savory ground beef, garlic, and tomatoes.
If I had to pick an herb that sings in this dish, it would be oregano, but an equal duet partner would be freshly ground black pepper. And we can’t forget the parsley, which adds a lovely touch of green.
This is an extremely comforting and not at all light dish, but it is full of nutritional value from all its ingredients.
Ingredients
Eggplants:
High in fiber, low in calories, and pairs nicely with strong flavors.
Olive oil:
Fat that is healthy for the heart and that lends the dish a smooth richness.
Ground beef/lamb:
Rich in protein, this provides depth and taste.
Garlic:
Boosts scent and gives a strong, tasty kick.
Tomatoes:
Succulent and sharp; counters the opulent tastes.
Tomato paste:
Enhances flavor and contributes a sharp, concentrated sweetness.
Parsley:
Gives the dish a vibrant hit of fresh herbs.
Ingredient Quantities
- 3 large eggplants
- 4 tablespoons olive oil
- 2 medium onions, finely chopped
- 3 cloves garlic, minced
- 500g ground beef or lamb
- 2 large tomatoes, diced
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped
- 1/2 cup water or beef broth
Instructions
1. Heat your oven to 200°C (392°F). Cut your eggplants into thick rounds or halves, lengthwise, and sprinkle them with salt. Allow them to hang out for 30 minutes to draw out the extra moisture.
2. Wash the eggplants with water and dry them. Brush both sides with olive oil and place them on a baking sheet. Bake in the oven for 20-25 minutes until they are brown and look as if they have been sautéed.
3. In a large skillet, over medium heat, warm 2 tablespoons of olive oil. Add the chopped onions and sauté them until they are translucent.
4. In a skillet, add the minced garlic and cook for 1–2 minutes until it is fragrant and beginning to turn golden.
5. Add the ground beef or lamb to the pan and sauté until browned, using a spoon or spatula to break it apart as it cooks.
6. Incorporate the diced tomatoes, tomato paste, salt, black pepper, red pepper flakes, and dried oregano into the mixture. Blend thoroughly to amalgamate the assorted components into a singular consistency.
7. Add the water or beef broth and bring the mixture to a simmer. Let it cook for about 10-15 minutes, stirring occasionally, until the meat sauce thickens slightly.
8. In a large baking dish, layer the roasted eggplant slices and then spread the meat mixture evenly on top of the eggplants.
9. If needed, layer the ingredients again, finishing with a meat layer on top. Cover the dish with foil and bake in the oven for 25-30 minutes. When baking is complete, allow the dish to rest for 5 minutes before removing the foil.
10. Take it out of the oven, dust it with some fresh parsley, and allow it to rest for a minute or two before dishing it out. Then get ready to relish the flavors of this awesome Turkish Moussaka!
Equipment Needed
1. Oven
2. Baking sheet
3. Knife
4. Cutting board
5. Colander or strainer
6. Paper towels or clean kitchen towel
7. Pastry brush
8. Large skillet
9. Stirring spoon or spatula
10. Measuring spoons
11. Large baking dish
12. Aluminum foil
FAQ
- Q: Can I use a different type of meat instead of beef or lamb?A: Indeed, you can replace the ground beef in this recipe with ground chicken or turkey for a lighter take on the dish.
- Q: Do I need to peel the eggplants before cooking?You don’t have to peel the eggplants unless you want them that way. The skin provides flavor and texture.
- Q: Is there a vegetarian version of this recipe?You can replace the meat with a mixture of mushrooms and lentils to make it vegetarian.
- Q: Can I make this dish in advance?Certainly! Here’s the same text, just reworded:
A: Yes, it can be made in advance, put into the fridge, and then reheated when it’s time to serve. It often tastes even better the day after you make it.
- Q: How spicy is this recipe?A: The recipe has a gentle heat, but if you like, you can make it quite spicy by adding more red pepper flakes.
- Q: What can I serve with Turkish Moussaka?A: It is usually served with bulgur or rice and a side of fresh green salad.
- Q: Can I freeze leftovers?Q: Does Turkish Moussaka freeze well? If so, how should it be stored, and what is the best time frame for consuming it after thawing?
A: Yes, Turkish Moussaka freezes well. Just store it in an airtight container and consume within two months.
Substitutions and Variations
Substitute 3 large zucchini for eggplants in this recipe.
Mince beef or lamb: Use 500g of minced turkey or a plant-based product for a vegetarian version.
If fresh tomatoes cannot be obtained, rely on 2 cups of canned diced tomatoes.
Olive oil: Use 4 tablespoons of sunflower or vegetable oil instead.
Beef broth: Substitute with 1/2 cup of chicken broth or vegetable broth.
Pro Tips
1. Salting the Eggplants: After slicing and salting the eggplants, you can press them with a weight to help draw out even more moisture and reduce any bitterness. This step ensures the eggplants have a better texture when baked.
2. Roasting in the Oven: To enhance the roasted flavor of the eggplants, brush them with additional olive oil halfway through baking. This can help them caramelize better and add depth to the flavor.
3. Flavor Depth in the Meat Sauce: For added depth of flavor in the meat sauce, consider adding a splash of red wine just before adding the tomatoes and tomato paste. Allow it to reduce slightly before proceeding with the recipe.
4. Layering: When assembling the dish in the baking dish, add a sprinkle of grated cheese, such as Parmesan or a mild mozzarella, between the layers for a richer, creamier result.
5. Resting Time: After baking, allow the moussaka to rest for at least 10 minutes. This makes it easier to cut and serve, as it allows the layers to set and flavors to meld together.
Turkish Moussaka Patlican Musakka Recipe
My favorite Turkish Moussaka Patlican Musakka Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Knife
4. Cutting board
5. Colander or strainer
6. Paper towels or clean kitchen towel
7. Pastry brush
8. Large skillet
9. Stirring spoon or spatula
10. Measuring spoons
11. Large baking dish
12. Aluminum foil
Ingredients:
- 3 large eggplants
- 4 tablespoons olive oil
- 2 medium onions, finely chopped
- 3 cloves garlic, minced
- 500g ground beef or lamb
- 2 large tomatoes, diced
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped
- 1/2 cup water or beef broth
Instructions:
1. Heat your oven to 200°C (392°F). Cut your eggplants into thick rounds or halves, lengthwise, and sprinkle them with salt. Allow them to hang out for 30 minutes to draw out the extra moisture.
2. Wash the eggplants with water and dry them. Brush both sides with olive oil and place them on a baking sheet. Bake in the oven for 20-25 minutes until they are brown and look as if they have been sautéed.
3. In a large skillet, over medium heat, warm 2 tablespoons of olive oil. Add the chopped onions and sauté them until they are translucent.
4. In a skillet, add the minced garlic and cook for 1–2 minutes until it is fragrant and beginning to turn golden.
5. Add the ground beef or lamb to the pan and sauté until browned, using a spoon or spatula to break it apart as it cooks.
6. Incorporate the diced tomatoes, tomato paste, salt, black pepper, red pepper flakes, and dried oregano into the mixture. Blend thoroughly to amalgamate the assorted components into a singular consistency.
7. Add the water or beef broth and bring the mixture to a simmer. Let it cook for about 10-15 minutes, stirring occasionally, until the meat sauce thickens slightly.
8. In a large baking dish, layer the roasted eggplant slices and then spread the meat mixture evenly on top of the eggplants.
9. If needed, layer the ingredients again, finishing with a meat layer on top. Cover the dish with foil and bake in the oven for 25-30 minutes. When baking is complete, allow the dish to rest for 5 minutes before removing the foil.
10. Take it out of the oven, dust it with some fresh parsley, and allow it to rest for a minute or two before dishing it out. Then get ready to relish the flavors of this awesome Turkish Moussaka!
