Eggplant Moussaka with Cheese
(Peynirli Patlican Musakka - Ottoman Kitchen)
2 medium eggplants
150 gr lean ground beef
1 onion, sliced
1/2 cubanalle pepper, diced
2 tbsp crushed tomatoes, canned
1/2 cup Turkish kashar cheese or mozzarella cheese
1/2 tsp paprika
1/2 cup sunflower oil
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.
Pour the sunflower oil in a large skillet. Fry both sides of the eggplants until the colour turns light brown. After frying, place the eggplants on a plate with paper towel to soak up extra oil.
Meanwhile, cook the ground beef with the onions, salt and pepper. Then add the cubanalle 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 Turkey 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