Name: Eggplant Musakka Recipe
Total time: 60 min
Yield: 4
Cuisine: Turkish

How to make Eggplant Musakka Recipe

Kitchen Nine

Crawler

Turkish

Non Vegetarian

Lebanese eggplants

Vegetable oil 120ml for frying eggplant and 30ml for onion and mince

Onion

Long sweet chilies or 1 green bullhorn pepper

Garlic Clove

Tomatoes,  ripe

Minced beef

Salt

Ground black pepper

Smoked paprika

Slice four strips off the skin of each eggplant lengthwise. The eggplants should now look like they re wearing striped pyjamas.

step 1

step 2

Heat the vegetable oil in a frying pan over high heat. Add a drop of water to the oil. If it sizzles, the oil is ready.

step 3

Carefully add the eggplants and cook for 2 minutes on each side, or until golden.

step 4

Place the eggplant on paper towel to absorb the excess oil.

step 5

Finely dice the onion and slice the garlic. Finely chop the chilies, discarding stem and seeds. Add the onion, garlic and chilies to the oil and cook for 5 minutes or until translucent. Add the lamb mince, salt, pepper and smoked paprika and cook for 5 minutes.

step 6

step 7

Cut tomatoes in half and grate all into a mixing bowl discarding the skins. Add two tablespoons of tomato paste and half a cup of hot water and mix.

step 8

Layer the eggplants into a shallow pan and spoon your mince mixture on top of the eggplants.

step 9

step 10

Cover with a tight fitting lid and cook on a medium heat for about 15 minutes or until eggplants are fully cooked.

step 11

Using a spatula serve the dish, dividing on to four plates with rice pilaf or boiled rice, and cacik on the side.

step 12

step 13

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Eggplant Musakka Recipe

ingredients serve

Ingredients for Eggplant Musakka Recipe