Aubergine musakka

Musakka is a formerly Ottoman dish and made by all the nations that were Ottoman once. Musakka means watery in Ottoman Turkish (which is a mixture of 3 languages; Turkish, Arabic and Farsi) as it is cooked with lots of water. Although this dish is made all over the Balkans and the Arab world, it’s known with its Greek style in the Western world. Arabic musakka is comsumed as a salad made with aubergines and tomatoes. Greek style musakka is more like a lazanya with the bechamel sauce in it. Greeks use fried potatoes and aubergines together, however in Turkey we make “aubergine musakka” and “potato musakka” seperately. It’s also possible to make musakka with zucchini, carrot and cauliflower.

Serves 4

Ingredients : 2 big or 4 small aubergines, 1 onion, 1 pepper, 2 cloves of garlic, 2 tomatoes or half a can of chopped tomatoes, 250 gr minced meat, 1 tomato and 1 green pepper to put on the top layer, 1 tea spoon of paprika, salt and pepper, quarter bunch of parsley, 3 cups of water

Preparation :

  • Chop the aubergines into circles and put them in water with half a lemon juice and let it wait in it for half an hour
  • Put oil in a frying pan and fry the aubergines
  • Place the fried aubergines on kitchen towel
  • Dice the onion (1), garlic, pepper (1) and tomatoes (2)
  • Put olive oil in a saucepan and add the ingredients in the order of onions, garlic, pepper, minced meat, paprika, tomatoes, salt, black pepper and water
  • Cook it for 20 mins on medium fire
  • Chop the parsley and put it aside
  • Get an oven tray and put half of the fried aubergines at the bottom and half of the minced meat sauce and then scatter the parsley all over. Start the 2nd layer again with aubergines and minced meat sauce and then finish off with tomato and pepper pieces which are chopped in circles
  • Place the tray in an oven and cook it for 20 mins at 200 degrees

Cooking tips :

* 3 cups of water = 625 ml

* As I mentione above, you can make musakka with potatoes, zucchinis, carrots and cauliflower as well.

* You can scatter the parsley on top of the musakka a couple of mins before you remove it from the oven.

* Serve with pide bread to dip in the juice of the musakka.


One response to this post.

  1. Posted by Earle Goodwin on April 20, 2012 at 12:25 am

    Slight variation to the above: Leave out the peppers as it dominates the entire flavors. A Turkish friend of mine, tells me that they fry the egg plant slices first and potatoes, then layer them with the chopped meat which has been previously fried with onions. I use Beber one teaspoon adding a little heat. Also, instead of water, one can of tomato sauce and half cup of water, and one can chopped tomatoes.. you need the water to help cook the potato slices..which should be about 1/8″ thick..Cover with foil, and bake 325º for about 1 1/2 hours or until potatoes are cooked… serve hot. You can make a bechamel sauce, Melted Butter, add flour, cook for 1 min. add hot milk and bring together for sauce.. (in other words, make a roux)


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: