Eggplant Moussaka

(Patlican Musakka - Ottoman Kitchen)

1 large eggplant
200g medium ground beef
1 onion, sliced
1 or 2 garlic cloves, sliced
1/4 red bell pepper, sliced
1/2 cubanelle pepper, diced
2 green onions, chopped
4 tbsp crushed tomatoes
Salt
Pepper
1/2 cup water

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 30 minutes. Then dry with a paper towel.

Pour the sunflower oil in a large skillet. Fry both sides of the eggplants until the colour turns medium 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, tomatoes, garlic, salt and pepper. Then add the red pepper, cubanelle pepper and green onions and cook for about 5-6 more minutes.

Lay out the eggplant pieces in another pan. Put the beef mixture over the eggplants. Pour half a cup of water on top. Cover and cook at medium heat for 15 minutes. Serve Eggplant Moussaka with Pilaf on the side.

*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, etc.,

2 servings.