Turkish Moussaka

Course: Dinner, Main Course

Cuisine: International, Mediterranean

Diet: Low Fat, Low Salt

Keyword: Turkish moussaka, Turkish moussaka recipe

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: portions

Calories: 1429kcal

Author: Timea

Let's taste this my Turkish moussaka recipe, with pork mince, Greek yoghurt and manchego cheese, a combination of flavours with a remarkable result.

Print Recipe

Metrics - US Customary

Equipment

2 Frying Pan
1 ceramic baking dish

Ingredients

3 pieces eggplants medium-sized
2 tsp sea salt kosher
500 ml sunflower oil or vegetable oil
400 g pork mince 15% fat
1 piece onion medium size, chopped
2 tsp sea salt kosher
½ tsp ground pepper freshly ground
½ tsp turmeric
1 tsp ginger powder
1 tsp dill dried
500 g tomato passata
1 tsp tomato paste
1 tsp paprika paste
200 ml water
½ bunch parsley chopped
1 tsp chilli flakes
200 ml Greek yoghurt full-fat
50 g manchego cheese grated

Instructions

Peel the eggplants in strips, leaving some strips of skin on them and cut them into 1.5-2 cm slices.
Put the slices in a large bowl, sprinkle two teaspoons of sea salt over them and cover them with water, letting them sit for about 20-30 minutes.
Heat two tablespoons of sunflower oil in a larger pan and fry the chopped onion for about 3-4 minutes on medium heat. Season with a teaspoon of sea salt and fry until the onion softens.
Add the minced pork and mix with a wooden spoon to cook gently for 2-3 minutes until it changes colour and becomes more whitish.
Season with one teaspoon of sea salt, ginger powder, dried dill and half a teaspoon of freshly ground pepper and turmeric.
Mix the meat with all the spices and add the tomato paste and a teaspoon each of tomato and paprika paste.
Pour 200 ml (1/2 cup) of water, add the grated garlic and cook for about twenty minutes on medium heat. Add half a bunch of chopped parsley and turn off the heat.
Drain the eggplant slices from the water and spread them on a kitchen towel to dry them well.
Heat about half a litre of sunflower oil in a pan and fry the eggplants for about 2-3 minutes on each side until they get golden.
Remove the eggplant slices on a plate lined with a paper towel to drain the excess oil.
In a ceramic oven dish, place the fried eggplant slices on top of which sprinkle a teaspoon of chilli flakes.
Pour over all the amount of pork ragu that will penetrate between the eggplant slices.
Add the Greek yoghurt on top and the grated manchego cheese.
Put the tray in the oven preheated to 180 C for just 15 minutes until the cheese melts, and it will have a copper colour.
Serve while it is still hot, with fresh bread, rice or bulgur, and possibly with a simple salad.

Video

Notes

You can store it in the refrigerator for up to five days and reheat it in the oven, microwave or saucepan, but be careful not to crush the eggplants when mixing.

You can replace the pork mince with beef or lamb mince.

Instead of manchego cheese, you can use cheddar cheese or parmesan, or even skip these.

Nutrition