My Eggplant Moussaka was made after I ate one particular Turkish Moussaka in a little home foods restaurant and it was so tasty that I felt I had to try and make my own version. I still think the restaurant version was better but its pretty close and a tasty meal.
Ingredients for My Eggplant Moussaka | Patlican Musakka
1 to 2 Medium Eggplants
250gr Mince Meat (lamb or beef)
1 onion, finely chopped
1 or 2 garlic cloves, crushed
2 or 3 cubanelle pepper, diced (or 2 green bell peppers)
2 or 3 tomatoes chopped (1 can chopped tomatoes)
1/2 to 1 cup water
Olive Oil (or your preferred oil)
1 dessert spoon Pepper Paste
1 dessert spoon Tomato Paste
Instructions for My Eggplant Moussaka | Patlican Musakka
Take each aubergine (eggplant) and cut into 3 or 4 strips lengthwise, then cut these strips into pieces about 3 inches long each. Sprinkle with salt and leave for 20 minutes then dry with paper towels. (this helps remove the bitter taster from the aubergine)
Now add some oil to a pan and fry all the aubergine until brown on each side and remove from pan, you can place them on some paper towel to remove excess oil.
Fine chop your onion and fry in the pan with your crushed garlic until soft. Then add in your mince . Brown the mince then add in the chopped peppers and tomatoes. Season and cook for a further 10 min.
Place your aubergine in an oven proof deep dish and then mix through your Mince a vegetable mixture.
In a bowl or jug mix the pepper paste and tomato paste together with about ½ cup to a cup of water.
Pour this mixture over the aubergine and mince and place in the oven to cook for a further 15 minutes at 150 degrees.
Serve with Rice Pilaf and Salad.
© 2013 – 2015, Kerry Arslan. All rights reserved.