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A delicious dish of layered roasted eggplant and spiced ground meat in a glass baking dish.

Baked Turkish Eggplant Moussaka with Ground Meat

A healthy, roasted version of the classic Turkish eggplant moussaka. Layers of tender eggplant and spiced ground meat, baked to perfection in a savory sauce.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 people
Course: Main Course
Cuisine: Turkish
Calories: 432
Ingredients Equipment Method Video Notes

Ingredients
  

For the Roasted Eggplants
  • 3 large Eggplants, sliced
  • 2-3 tbsp Vegetable oil
  • 1 tsp Paprika
  • 1 tsp Salt
For the Ground Meat Filling
  • 2 tbsp Butter
  • 10.5 oz Ground beef or lamb
  • 1 large Onion, finely chopped
  • 1 cup Red bell pepper, diced
  • 2 cup Green bell pepper, diced
  • 1 tbsp Tomato paste
  • 1 tbsp Pepper paste
  • 1 tsp Black pepper
  • 1 tsp Red chili flakes
  • 1 tsp Salt
  • ½ cup Water
For the Sauce & Garnish
  • 1 cup Water
  • 1 tsp Pepper paste
  • 1 medium Tomato, sliced
  • 1 medium Green pepper, sliced

Equipment

  • Large Baking Dish or Oven-Safe Clay Pot: For that authentic, slow-roasted finish.
  • Deep Skillet: To prepare the savory ground beef and tomato sauce.
  • Slotted Spoon: To transfer the eggplants without bringing along excess oil.
  • Large Mixing Bowl: For the saltwater soak.

Method
 

  1. Toss the sliced eggplants with vegetable oil, paprika, and salt. Arrange on a baking tray lined with parchment paper. Bake in a preheated oven at 220°C (430°F) until they are golden and soft.
    Slicing eggplants and seasoning them with oil and paprika in a bowl.
  2. Melt butter in a large pan. Add the ground meat and cook until it changes color.
    Golden-brown roasted eggplant slices on a baking tray lined with parchment paper.
  3. Stir in the chopped onions and peppers. Sauté until the vegetables are softened and fragrant.
    Sautéing ground meat in a skillet with melted butter for the moussaka filling.
  4. Add the tomato paste, pepper paste, black pepper, and chili flakes. Mix well and cook for 2 minutes. Pour in 1/2 cup of water and simmer for 3-4 minutes until the sauce thickens slightly.
    Adding chopped onions and colorful peppers to the ground meat in the pan.
  5. Place half of the roasted eggplants in a single layer at the bottom of a baking dish (borcam).
    Adding tomato paste, spices, and water to the savory ground meat mixture.
  6. Spread half of the meat filling evenly over the eggplants.
    Arranging the first layer of roasted eggplants in a glass baking dish (borcam).
  7. Add the remaining eggplants as the second layer and top with the rest of the meat filling.
    Spreading a generous layer of the cooked ground meat filling over the roasted eggplants.
  8. Decorate the top with fresh tomato and pepper slices. Whisk the 1 cup of water with 1 teaspoon of pepper paste and pour it carefully over the dish from the sides.
    Adding the final layer of eggplants and garnishing with fresh tomato and pepper slices.
  9. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes until the sauce is bubbling and the garnish is roasted.
    Pouring the red pepper paste sauce over the layered eggplant moussaka before the final bake.

Video

Notes

Roast the eggplants until lightly caramelized before layering — this prevents them from becoming soggy and gives the moussaka a deeper, richer flavor.