A filling main course where layers of fried eggplant slices and an onion-and-ground-meat filling are baked in a tomato sauce. This Turkish-style musakka makes a complete meal alongside rice and cacık.
Soak the eggplant slices in salted water for 15 minutes, then pat dry and fry in hot oil, or soften them in the oven.
Sauté the onion in a pan and add the ground meat; once the liquid evaporates, stir in the garlic and pepper and cook briefly.
Layer the eggplant and the meat mixture alternately in a baking dish.
Mix the grated tomato, tomato paste, hot water, salt, and black pepper, pour it over the top, and bake in a preheated 200-degree oven until the sauce thickens and the top browns.
Important: Soak the eggplants in salted water to remove bitterness and dry them thoroughly. Layer the moussaka and pour the tomato sauce over it so all the ingredients meld together in flavor while baking. Contains ground meat.
If you cook the eggplants in the oven with a little oil instead of frying them, the musakka becomes much lighter; both methods are tasty, the choice is yours.
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