Best Easy Turkish Eggplant Moussaka Recipe

October 17, 2023 Post a Comment

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Live Like a Greek Moussaka Live Like a Greek from www.livelikeagreek.com

Description

Turkish eggplant moussaka is a delicious and hearty dish that is perfect for any occasion. It is a layered casserole that is made up of eggplant, tomato sauce, ground beef or lamb, and a creamy bechamel sauce. The dish is then baked in the oven until it is golden brown and bubbly. This recipe is easy to follow and can be made in under two hours.

Prep time

The prep time for this dish is approximately 30 minutes.

Cook Time

The cook time for this dish is approximately 1 hour.

Ingredient

For the eggplant layer:

2 large eggplants, sliced into 1/4 inch rounds
1/4 cup olive oil
Salt and pepper to taste

For the meat layer:

1 pound ground beef or lamb
1 onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 can diced tomatoes (14.5 ounces)
1 teaspoon ground cinnamon
1 teaspoon ground allspice
Salt and pepper to taste

For the bechamel sauce:

4 tablespoons butter
1/4 cup all-purpose flour
2 cups whole milk
1/4 teaspoon ground nutmeg
Salt and pepper to taste

Equipment

Knife
Cutting board
Baking sheet
Saucepan
Baking dish

Method

1. Preheat your oven to 375 degrees F. 2. Arrange the eggplant slices on a baking sheet and brush them with olive oil. Season with salt and pepper. 3. Bake the eggplant slices in the oven for 25-30 minutes, until they are tender and lightly browned. 4. While the eggplant is baking, prepare the meat layer. In a large skillet, brown the ground beef or lamb over medium heat. 5. Add the chopped onions and garlic to the skillet and cook until softened. 6. Stir in the tomato paste, diced tomatoes, cinnamon, allspice, salt, and pepper. Simmer the mixture for 10-15 minutes until thickened. 7. To make the bechamel sauce, melt the butter in a saucepan over medium heat. 8. Whisk in the flour and cook for 1-2 minutes until golden brown. 9. Slowly whisk in the milk, nutmeg, salt, and pepper. Cook the mixture, stirring constantly, until it thickens and coats the back of a spoon. 10. To assemble the moussaka, spread half of the eggplant slices in the bottom of a 9x13 inch baking dish. 11. Spoon the meat mixture over the eggplant layer and spread it evenly. 12. Top the meat layer with the remaining eggplant slices. 13. Pour the bechamel sauce over the top of the eggplant layer and smooth it out with a spatula. 14. Bake the moussaka in the oven for 30-40 minutes, until the top is golden brown and bubbly. 15. Let the moussaka cool for a few minutes before slicing and serving.

Notes

This dish can be made ahead of time and stored in the refrigerator for up to three days. Reheat in the microwave or oven before serving.

Nutrition Info

This recipe yields approximately 8 servings. Each serving contains:

Calories: 456
Total fat: 30g
Saturated fat: 13g
Cholesterol: 102mg
Sodium: 443mg
Total carbohydrates: 24g
Dietary fiber: 7g
Sugars: 10g
Protein: 23g

Recipes FAQ

Q: Can I use ground turkey instead of beef or lamb? A: Yes, ground turkey can be substituted for the beef or lamb. Q: Can I make this recipe vegetarian? A: Yes, the meat can be omitted and replaced with a layer of sauteed mushrooms or zucchini.

Recipe Tips

- Be sure to slice the eggplant evenly so that it cooks evenly in the oven. - Use a sharp knife to chop the onions and garlic for the meat layer. - Be patient when making the bechamel sauce. Whisk constantly and be sure to cook it until it thickens. - Let the moussaka cool for a few minutes before slicing to prevent it from falling apart. - Serve the moussaka with a side salad or crusty bread for a complete meal.