Turkish Eggplant Moussaka

1. 1

   Slice eggplants into rounds. Soak in salted water 15 minutes, then pat dry.

2. 2

   Fry on both sides in hot oil. Drain on paper towels.

3. 3

   Dice and sauté onions. Add ground beef and cook until liquid evaporates.

4. 4

   Add paste, chopped peppers and tomatoes. Cook 5 minutes and season.

5. 5

   Layer eggplant slices in a baking dish. Spread the meat mixture on top.

6. 6

   Arrange tomato slices and peppers on top. Pour hot water around the edges.

7. 7

   Bake at 180°C (350°F) for 30–35 minutes.

Frequently Asked Questions

How do you make Turkish Eggplant Moussaka?

Slice eggplants into rounds. Soak in salted water 15 minutes, then pat dry. Fry on both sides in hot oil. Drain on paper towels. Dice and sauté onions. Add ground beef and cook until liquid evaporates. … See the instructions section above for all steps.

How many calories are in Turkish Eggplant Moussaka?

Turkish Eggplant Moussaka has approximately 320 calories per serving.

How do I make Turkish Eggplant Moussaka for 2 people?

Halve all ingredient amounts from the 6-serving recipe. Cooking time stays the same.

How long does it take to make Turkish Eggplant Moussaka?

Turkish Eggplant Moussaka takes about 60 minutes total (25 min prep, 35 min cook).

Is Turkish Eggplant Moussaka difficult to make?

Turkish Eggplant Moussaka is an intermediate recipe.

How many servings does Turkish Eggplant Moussaka make?

This Turkish Eggplant Moussaka recipe makes 6 servings.