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Turkish Moussaka Recipe (Patlican Musakka)

Turkish moussaka with roasted eggplant, ground beef, and rice on a white plate
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Patlıcan Musakka is a cozy one-pot eggplant and ground beef stew simmered with tomatoes, olive oil, and  Mediterranean spices. 

Ingredients

Units Scale

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
  • 1/2 teaspoon dried mint
  • 2 large Roma tomatoes, diced
  • 2 cups water
  • Fresh mint or parsley for garnish

Instructions

  1. Preheat the oven to 475°F (246°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Ladle into bowls and serve warm with a spoonful of thick yogurt or cacık on the side. Best with Turkish rice or crusty bread.

Nutrition

Find it online: https://crave-worthy.com/turkish-moussaka/