Eggplant Moussaka with Chickpeas

(Nohutlu Patlican Musakka - Ottoman Kitchen -Afyon)

1 medium-sized eggplant
150g lean ground beef
1 onion, sliced
1/2 cubanelle pepper, diced
2 tbsp canned crushed tomatoes
1/2 cup canned chickpeas, washed and drained
Salt
Pepper
1/2 cup warm water

1/2 cup sunflower oil

Peel alternating strips of skin lengthwise the eggplant. 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 20 minutes. Then dry them with a paper towel.

Heat the oil in a skillet over medium-high heat. 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 cubanelle pepper, crushed tomatoes and chickpeas. Cook for about 2 more minutes.

Lay out the eggplant pieces in ovenproof dish. Spread the ground beef mixture over the eggplants. Pour half a cup of water into the dish from the side. Preheat the oven to 400 F (200 C). Place the dish on middle rack of the oven and cook for about 30 minutes.

Serve Eggplant Moussaka with Bulgur Pilaf and Cacık 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, Turnip Moussaka, Eggplant Moussaka with Cheese etc.,

2 servings.