Turkish Eggplant Moussaka is a dish that will easily become a favorite of anyone who loves to experiment with new culinary experiences and traditions.
This dish is characterized by layers that combine thinly sliced eggplant, aromatic ground meat and rich spices.
Try the recipe for Turkish Eggplant Moussaka to discover the secrets of the perfect combination of flavors and textures that will change your ideas about the typical moussaka.
Necessary products for Turkish Eggplant Moussaka
- 3 medium-sized eggplants;
- 500 g. ground beef;
- 2 onions;
- 2 cloves of garlic;
- 2 tomatoes;
- 1 tsp. paprika;
- 1 tsp. cumin;
- 1 tsp. black pepper;
- 2 tbsp. olive oil;
- 100 ml tomato sauce;
- 1 tsp salt;
- 2 eggs;
- 200 ml yogurt.
How to make Turkish moussaka with eggplant
The first step in making Turkish moussaka with eggplant is to cut the eggplants into slices about 1-2 cm thick. After cutting them, salt them generously so that they can drain the bitterness that eggplants sometimes have. Leave them like that on a rack for about 30 minutes to drain the water from them.
Then heat the olive oil in a large pan and add the finely chopped onion and garlic, frying them over medium heat until they caramelize and turn golden. This will give the dish a unique aroma.
Once the onion and garlic have browned, add the ground meat to the pan and fry until golden brown and crumbled. When it is browned, add the chopped tomatoes, paprika, cumin, black pepper and salt. Mix well and let everything cook for another 10 minutes so that the flavors can blend and the dish becomes thicker.
When the meat is ready, rinse the eggplants, which you previously left to drain of the bitterness, and dry them with kitchen paper. Then fry them in a little olive oil in a separate pan until they soften and become golden and crispy on the outside. This is a step that will add extra texture to the moussaka.
Then, in a deep pan, start arranging the first layer of eggplants. Then add half of the meat mixture, distributing it evenly. The next layer is again eggplants, which you should place on top of the meat. Repeat the process until the products are finished, making sure to finish the last layer with eggplants.
To prepare a topping for the moussaka, you will need to beat the eggs and add the yogurt to them. Mix them well to obtain a homogeneous mixture. Pour this mixture over the moussaka, so that you cover all the layers. This will provide a creamy effect and will preserve the moisture in the dish.
Finally, bake the moussaka in a preheated oven at 180 degrees for about 40 minutes, or until the top turns golden brown. If you wish, you can leave the dish in the oven for a few more minutes to obtain a nice crispy crust.
Quick tips:
- If you want the moussaka to be juicier, you can add a little broth or water during baking to prevent it from becoming too dry.
- For less fat in the dish, you can fry the eggplants at a lower temperature or bake them in the oven to steam them evenly.
Turkish moussaka with eggplant is not only delicious, but also a pleasant dish that combines different textures and flavors. Enjoy the incredible taste that this dish provides, in a slightly different way than the standard moussaka that we are used to preparing most often.
