Eggplant Moussaka (Turkish Style)

Turkish-style moussaka without béchamel: fried eggplant slices baked under a ground beef and tomato sauce. A hearty, gluten-free home-style main.

Ingredients

• 900 g eggplant
• 110 g sunflower oil
• 300 g ground beef (20% fat)
• 150 g onion
• 300 g tomatoes
• 100 g green peppers
• 25 g (1 tbsp) tomato paste
• 200 g (scant 1 cup) hot water
• 12 g (2 tsp) salt
• 1 g (½ tsp) ground black pepper

Instructions

1. 1

   Peel the eggplants in stripes and slice into 1 cm rounds. Soak for 20 minutes in water with half the salt, then drain and pat thoroughly dry.

2. 2

   Heat the sunflower oil in batches in a wide frying pan and fry the eggplant over medium-high heat for 3-4 minutes, until golden on both sides. Drain on paper towels.

3. 3

   Finely chop the onion and cook it in the oil left in the pan over medium heat for 4 minutes. Add the ground beef and cook for 8 minutes, until its liquid has evaporated.

4. 4

   Add the chopped green peppers and cook for 2 minutes. Stir in the tomato paste, half the diced tomatoes, the remaining salt and the black pepper, and cook for 5 minutes.

5. 5

   Arrange the fried eggplant in a 25x35 cm baking dish, spread the meat sauce over it, tuck the remaining tomatoes in between and pour the hot water around the edges.

6. 6

   Bake in a preheated 180 °C oven for 30 minutes, until the sauce has reduced and the top is lightly browned. Rest for 10 minutes before serving.

Nutrition

Per serving