Turkish moussaka

I often wonder how it is possible that ingredients can be used in so many different ways. Patlicanli musakka or eggplant moussaka is a recipe which I find in the magazine Libelle Lekker of last month.

For 2p slice 2 medium eggplants and put the slices on salt in a colander for 1h. Rinse and dry the eggplant. Grill the slices in a pan in a drizzle of olive oil. Cool down.

Chop and fry 1 red onion, 4 garlic cloves and 1 chili pepper in a drizzle of olive oil.Add 200 grams of minced chicken meat and 2 table spoons of concentrated tomato puree. Add pepper, salt and 1 table spoon of 2 table spoons of chopped parsley.

Slice 4 fresh roma tomatoes.

Oil a small oven dish. Make layers with the eggplant, the meat mixture and the tomatoes. Finish with a tomato layer. Cover the dish with aluminium foil and bake at 180° for 30 mins. Finish the dish with fresh parsley.

Bake 100 grams of old bread cubes, 2 chopped garlic cloves, 1 teaspoon of dried basil and a drizzle of olive oil on baking paper at the last 5-10 mins of baking time of the moussaka. Mix 100 grams of dandalion salad with sliced radishes, the bread, some lemon juice, pepper, salt and a drizzle of olive oil.

Serve this lovely combination on a warm summer evening.


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