Eggplant Mousaka

Sample Dishes from Turkish Cuisine

Eggplant Mousaka  (Patlıcan Musakka)

Preparation

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)

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.