Home Recipes Main dishes Patlıcan musakka – aubergine and minced meat stew
From our kitchenPatlıcan musakka – aubergine and minced meat stew
Unlike the Greek version, Turkish musakka is a simple braise: fried aubergine slices are layered with a minced meat and tomato sauce and cooked briefly. Serve with rice and cacık.
Method
Cut the aubergines into 1 cm slices, salt, leave for 15 minutes, pat dry and fry in oil until golden on both sides.
Soften onion and garlic, brown the mince, add peppers and diced tomatoes.
Stir in the tomato paste, season, add water and simmer for 5 minutes.
Layer the aubergine slices in the pot, spread the sauce over, cover and cook over low heat for 15 minutes.
Sprinkle with parsley and serve with rice.
Tip from the storeTo use less oil, bake the aubergine slices at 220 °C for 15 minutes instead of frying.