Turkish musakka should not be confused with the one with béchamel; there are no layers here, the aubergine and mince cook together in one pan as a dish with sauce. Frying the aubergine is not compulsory, and roasting it in the oven instead makes the dish noticeably lighter.
Ingredients
For the dish
To serve alongside
Method
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Prepare the aubergines
Leave the diced aubergine in salted water for 20 minutes, then drain and dry it.
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Roast
Spread it on an oven tray, toss with olive oil and roast at 200 degrees for 20 minutes. You can fry it in a pan instead if you prefer.
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Cook the mince
Fry the onion in the pan for 5 minutes, add the mince and cook until it takes its liquid back up.
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Add the vegetables
Add the garlic, pepper, tomato paste and grated tomato and cook for 8 minutes.
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Combine
Add the roasted aubergine to the pan with the hot water, salt and pepper.
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Simmer
Cook covered over a low heat for 15 minutes. Rather than stirring, shake the pan; a spoon breaks the aubergine up.
Tips
- Once the aubergine is in the pan do not stir with a spoon, take hold of the pan and shake it.
- Roasting uses a third of the oil that frying does and the difference in flavour is very small.
- It is incomplete without yoghurt alongside; that is what balances the fat in the dish.
Nutrition
Values are per serving and approximate.