Musakka

🔥 Prep

• Slice the 3 pcs Eggplant into 1‑cm thick rounds and sprinkle with salt, let sit for 10 minutes, then pat dry.
• Peel and finely chop the 1 pcs Onion.
• Dice the 2 pcs Tomatoes into small cubes.
• Measure out 0.25 cup Olive Oil and 1 tbsp Tomato Paste, keeping them ready.

🔥 Cook

• 1. Heat 2 tbsp of the olive oil in a large skillet over medium heat and add the chopped onion; sauté for 3 minutes until translucent.
• 2. Add the 250 g Minced Beef to the skillet, break it up, and cook over medium-high heat for 5‑6 minutes until browned.
• 3. Stir in the 1 tbsp Tomato Paste and cook for 1 minute, then add the diced 2 pcs Tomatoes; simmer the mixture over medium heat for 8‑10 minutes until the sauce thickens, season with salt and pepper to taste.
• 4. While the meat sauce simmers, arrange the salted eggplant slices on a baking sheet, brush both sides with the remaining olive oil, and bake in a pre‑heated oven at 200°C (390°F) for 12‑15 minutes, turning once, until golden and tender.
• 5. In a greased baking dish, layer half of the baked eggplant slices, spread the meat sauce evenly over them, then top with the remaining eggplant slices.
• 6. Cover the dish with foil and bake in the oven at 180°C (350°F) for 20 minutes; remove the foil and bake an additional 10 minutes to let the top crisp.
• 7. Let the musakka rest for 5 minutes before slicing.

🔥 Serve

• Serve the musakka warm, cut into squares, and garnish with freshly chopped parsley or mint if desired.
• Pair with a side of plain yogurt or cacık (Turkish cucumber yogurt) and warm pita bread or bulgur pilaf.
• Drizzle a little extra olive oil over each serving for added richness.