🇹🇷 Turkish
Eggplant Musakka
🇹🇷 Turkish
A slow-simmered turkish pot of eggplant, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. About 50 minutes from fridge to table.
Prep 15 min Cook 35 min Serves 4 Medium
Ingredients
- Saltto taste
- Onion2, chopped
- Garlic4 cloves, minced
- Potato3 medium, cubed
- Tomato Sauce300 ml
- Olive Oil2 tbsp
- Carrot2, thickly sliced
- Eggplant3 large
- Stock or Broth750 ml
- Urfa Pepper Flakes1 tsp
Optional extras
- Fresh Parsleyhandful, to finish
Instructions
- 1
Warm the Olive Oil in a heavy casserole and brown the eggplant well on all sides — real colour means real flavour.
- 2
Lift the eggplant out, soften the onion and garlic in the same pot, then add the urfa pepper flakes.
- 3
Return the eggplant, tip in the potato and carrot, and pour over the stock.
- 4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
- 5
Season with salt and cracked pepper, then shower with fresh parsley right before serving.
Chef's tip
A final squeeze of lemon just before serving lifts every other flavour.
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