Eggplant Musakka

Eggplant Mousakka

Patlican Musakka (Turkish Recipe)

Ingredients:

6 medium size (1 kg / 2 pounds) eggplant
3 1/2 tablespoons (50 g) olive oil (absorbed during frying)
1 1/4 cups (250 g) ground meat
2 small size (100 g) onions
2 medium size (250 g) tomatoes
2 teaspoons (10 g) tomato paste
2 teaspoons (12 g) sea salt
1/4 teaspoon (0.5 g) freshly ground black pepper
1/2 cup (120 g) water
2-3 sprigs (6 g) parsley

Instructions:

Pare eggplants in strips and cut into 1 cm (1/2 inch) thick slices. Brown lightly in oil in a non-stick pan until lightly browned on both sides. Remove from pan, reserving oil. Layer eggplants in a shallow pan.

Add ground meat and finely chopped onions to oil left in pan; stir. Brown for 8-10 minutes or until meat is crumbly; drain.

Stir in 1 diced tomato, tomato paste, salt and pepper. Cover and simmer for 4-5 minutes. Add water, mixing well. Bring to boil.

Pour mixture over eggplants and spread. Top with sliced tomato. Cover and simmer for 15-20 minutes (or bake in a moderate oven for 15 minutes) until tender.

Remove from heat. Garnish with parsley leaves before serving. Serve hot.

Makes 6 servings.

Cultural notes:

Patlican musakka is a very common dish during the summer months in Turkey. It is usually served as a main dish for lunch or supper with pilaf (rice) and cacik (cucumer/yogurt salad).

**Nutrition Facts:**
	Approx. value per serving
Calories	207 cal.
Protein	10.5 g.
Fat	13.7 g.
Carbohydrate	12.0 g.
Calcium	34 mg.
Iron	2.63 mg.
Phosphorus	137 mg.
Zinc	2 mg.
Sodium	822 mg.
Vitamin A	482 iu
Thiamin (B1)	0.15 mg.
Riboflavin (B2)	0.19 mg.
Niacin	3.94 mg.
Vitamin C	10 mg.
Cholesterol	38 mg.

This recipe is from Samples from Turkish Cuisine
produced by the Turkish Ministry of Culture and published in Turkey in 1993.