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Eggplant Mousaka

Sample Dishes from Turkish Cuisine

Eggplant Mousaka  (Patlıcan Musakka)

Eggplant6 medium size1 kg
Oil +absorbed during frying1/4 cup50 gr
Onion2 medium size100 gr
Ground Meat1 1/2 cup250 gr
Tomatoe2 medium size250 gr
Salt2 teaspoon12 gr
Tomatoe paste1 tablespoon10 gr
Black Pepper1/4 teaspoon0.5 gr
Water (hot)1/2 cup100 gr
Parsley 2-3 sprigs6 gr


Pare eggplants in strips and cut into 1 cm (1/2inch) thick slices. Brown lightly in oil in a non-stick pan until lightly browned on both sides. Remove from pan, reserving oil. Layer eggplants in a shallow pan. Add ground meat and fınely chopped onions to oil; stir. Brown for 8-10 minutes or until meat is crumbly; drain. Stir in 1 diced tomato, tomato paste, salt and pepper. Cover and simmer for 4-5 minutes. Add water, mixing well. Bring to boil. Pour over eggplants and spread. Top with sliced tomato. Cover and simmer for 15-20 minutes (or bake in a moderate oven for 15 minutes) until tender. Remove from heat. Garnish with parsley leaves before serving. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy207 cal
Protein10,5 g
Fat13,7 g
Carbohydrates12 g
Calcium34 mg
Iron2,63 mg
Phosphorus137 mg
Zinc2 mg
Sodium822 mg
Vitamin A482 iu
Thiamine0,15 mg
Riboflavin0,19 mg
Niacin3,94 mg
Vitamin C10 mg
Cholesterol38 mg

Regional Characteristics:

It is almost very two-days dish all over the country in the summer months. It is usually served as a main dish for lunch or supper with pilaf and cacık.