Eggplant Moussaka with Cheese
(Peynirli Patlican Musakka - Ottoman Kitchen)
2 medium size eggplants
1/2 cup liquid oil for frying
150 gr lean ground beef
1 onion, sliced
1 cubanalle pepper, diced
2 tbsp canned crushed tomatoes
1/2 cup Turkish kashar cheese or mozzarella cheese
1/2 tsp paprika
Peel the eggplant skin in strips lengthwise. Cut the eggplant vertically in 3-4 pieces, each about 1 inch thick. Then cut again horizontally, each piece about 2 inches long. Soak in water with a tablespoon of salt for about 15-20 minutes. Then dry with paper towels.
Fry the eggplants on both sides until golden brown. Then, place on a paper towel to soak up any extra oil.
Meanwhile, cook the ground beef with onion, salt and pepper. Then add the cubanelle pepper and crushed tomatoes, cook for 3-4 more minutes.
Lay out half of the eggplants in ovenproof dish. Place the half of the beef mixture over the eggplants. Arrange the rest of the eggplants over the mixture. Then place the rest of the beef mixture over the eggplants. Sprinkle the cheese all over the top. Garnish with some paprika.
Preheat the oven to 400 F (200 C). Place the dish on middle rack of the oven. Cook until the colour of cheese turns to light brown. Do not over cook!
Serve Eggplant Moussaka with Turkish Rice Pilaf and Cacık on the side.
You may also like Eggplant Moussaka and Eggplant Moussaka with Chickpeas (Afyon).
*Moussaka basically is the cooking of vegetables chopped into small pieces with small chunks of meat or ground beef and onions.
Moussaka originates from Türkiye and it is a genuine Ottoman cuisine with a wide variety of moussaka choices like Potato Moussaka, Zucchini Moussaka, Cauliflower Moussaka, Turnip Moussaka etc.,
-Rustic Red Lentil Soup, Shredded Borek, Roasted Eggplant, Green Pepper & Tomato Dip , Sweet Peas in Olive Oil and Almond Pudding.
Labels: Lamb- Beef -Veal