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Dad's Moussaka

Our family version of Turkish patlıcan musakka

Prep: 30 min
Cooking: 1 hr
Yield: 12 portions
1 / 1

This is the moussaka Dad makes: layers of tender roasted eggplant and a rich, gently spiced tomato-and-beef filling, baked until everything settles together. It belongs to the Turkish tradition of patlıcan musakka rather than the béchamel-topped Greek version many people know. There are countless moussakas across the region; this simple, generous one is ours.

Ingredients:

  • 4 eggplants

  • Olive oil, for brushing

  • Coarse salt, for sprinkling

  • 1½ large onions, finely chopped

  • 500–750 g ground beef

  • 400 g canned crushed tomatoes

  • Fine salt, to taste

  • Freshly ground black pepper, to taste

  • ½ tsp sweet paprika

garnish

  • Tomato slices

  • Bell pepper strips

Preparation:

  1. Preheat the oven to 180°C (350°F)

  2. Peel the eggplants in alternating stripes, leaving some of the skin on, then cut them into 1–1½ cm rounds

  3. Arrange the eggplant in a single layer on lined baking sheets. Brush both sides with olive oil and sprinkle lightly with coarse salt

  4. Roast for about 20 minutes, turning once, until the slices are tender and lightly golden. Work in batches if needed

  5. Meanwhile, heat a wide pan over medium heat. Add a little olive oil and the onions, and cook patiently until soft and pale golden, without letting them become dark

  6. Add the ground beef. Break it up with a wooden spoon and cook until no pink remains and the meat begins to brown

  7. Add the crushed tomatoes, sweet paprika, fine salt, and black pepper. Simmer uncovered, stirring occasionally, until the filling is thick and no longer watery

  8. In a baking dish, arrange half of the eggplant, spread over half of the meat filling, and repeat with the remaining eggplant and meat

  9. Finish with the tomato slices and bell pepper strips

  10. Bake for 30–35 minutes, until the vegetables on top are roasted at the edges and the sauce is bubbling. Let the moussaka rest for 10 minutes before serving

Notes:

  • Take the meat filling far enough that it is thick before assembling; a watery filling will make the finished moussaka loose

  • The onions should be soft and gently golden, not deeply browned. Their sweetness is part of the balance of the dish

  • The moussaka is even better after a short rest, when the layers settle and the juices are reabsorbed

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