As a 13th-generation American, the only eggplant I ever knew was eggplant parmesan—and even that was take-out...
But everything changed when I started traveling to Turkey. My mother-in-law always made Patlıcan Musakka for us (my husband's all-time favorite). Because when your child comes home from far away, you cook what he loves.
Fast forward to today (and many eggplants later), I've finally mastered the version we both absolutely love. It's deeply comforting, savory without being too heavy, and full of Turkish flavor. This is our take on Turkish Moussaka—modern, crave-worthy, and made for sharing.
What makes this recipe a little lighter than the rest is how we cook the eggplant. Instead of frying it beforehand in a lot of oil, we will roast it in the oven.
Roast the Eggplant in the Oven
If there's one thing I know about eggplant, it loves high heat. Roasting the eggplant at a high temperature gives it a slight char and beautiful smoky flavor.
Cut your eggplant into 2-inch chunky strips. Drizzle olive oil over the eggplant, season it with sea salt and freshly ground black pepper. Use your hands to distribute the seasoning evenly. Roast until lightly charred.
If you want to control your oil usage, consider using an olive oil spray bottle. It evenly distributes oil all over the eggplant, creating the perfect roasted texture.
Brown the Ground Beef with Onion and Spices
Start by sautéing one medium chopped onion in olive oil. Add a pinch of salt and pepper to help the onions soften and release their flavor.
Once the onion turns golden and translucent, add the ground beef. Use your spoon to break it up as it cooks.
Next, stir in the tomato paste and red pepper paste. Add the dried oregano and mint. Cook everything together for a minute or two, just until the meat is evenly coated in the paste.
Add the Roasted Eggplant to the Stew
Add the diced tomatoes, stir everything together, season with salt and pepper, and place the lid on. Lower the heat and let it simmer until the tomatoes break down.
Once the tomatoes just about disintegrate into the meat. Add water, and stir in the eggplant. Cook on medium-low for 10 minutes.
How to Serve
We love serving Patlıcan Musakka with a big spoonful of thick yogurt—or, for something more flavorful, a side of cacık (Turkish cucumber yogurt sauce). It’s perfect for scooping up with bread or, my personal favorite, pairing with a fluffy Turkish rice pilaf.
We love to enjoy meals like this with Turkish mineral water or soda. My favorite flavor is green apple!
Want to round out the meal? Add a cozy bowl of Turkish bulgur soup or a refreshing plate of kısır, the classic bulgur salad.
That's it, arkadaşlar! I hope that you enjoy this Turkish Moussaka Recipe ♡.
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Turkish Moussaka Recipe (Patlican Musakka)
- Total Time: 55 minutes
- Yield: Serves 4-6 1x
Description
Patlıcan Musakka is a cozy one-pot eggplant and ground beef stew simmered with tomatoes, olive oil, and Mediterranean spices.
Ingredients
For the eggplant
- 2 small eggplants (or 1 medium), cut into 2-inch chunky strips
- Olive oil, for roasting
- Sea salt
- Coarse black pepper
For the stew
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- Salt and ground black pepper
- 1 pound (450g) ground beef
- 1 tablespoon tomato paste
- 1 tablespoon Turkish red pepper paste
- 1 teaspoon dried oregano
- ½ teaspoon dried mint
- 2 large Roma tomatoes, diced
- 2 cups water
- Fresh mint or parsley for garnish
Instructions
- Preheat the oven to 475°F (246°C).
- Spread the eggplant on a parchment-lined baking sheet. Drizzle generously with olive oil and sprinkle with salt and pepper. Toss to coat and roast for 20–25 minutes or until lightly charred on the edges. Set aside.
- In a large pot, heat olive oil over medium heat. Add the diced onion with a pinch of salt and pepper. Sauté for 5–7 minutes, until softened.
- Add the ground beef to the onions and cook until fully browned, breaking it up with a spoon. Stir in the tomato paste, red pepper paste, dried oregano, and mint. Cook for 1–2 minutes, letting the spices bloom and coat the meat.
- Add the diced tomatoes. Stir to combine. Cover the pot, lower the heat, and simmer for 10–15 minutes, until the tomatoes begin to break down and create a sauce.
- Once the tomatoes are soft and saucy, pour in the water. Stir in the roasted eggplant. Simmer uncovered for another 10 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed.
- Ladle into bowls and serve warm with a spoonful of thick yogurt or cacık on the side. Best with Turkish rice or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop, Roasting
- Cuisine: Turkish
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