Patlıcan Musakka

Instructions

1. Step 1

   Preheat the oven to 220°C. Arrange the eggplant rounds in a single layer on a rimmed baking sheet and brush both sides with 4 tbsp (60 ml) olive oil.

   Ingredients used: 1000.0 gr Eggplant, 60.0 ml Olive Oil

   Cookware: Chef Knife, cutting board, oven, pastry brush, rimmed baking sheet

2. Step 2

   Roast the eggplant until tender and lightly browned, turning the slices halfway through.

   Timer: 25 min (fixed)

   Cookware: oven, rimmed baking sheet

3. Step 3

   While the eggplant roasts, heat the remaining 2 tbsp (30 ml) olive oil in a large frying pan over medium heat. Add the onion and green pepper and cook until softened.

   Timer: 6 min (fixed)

   Ingredients used: 120.0 gr Green Bell Pepper, 30.0 ml Olive Oil, 200.0 gr Onion

   Cookware: Large frying pan, wooden spoon

4. Step 4

   Add the garlic and cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: Large frying pan, wooden spoon

5. Step 5

   Add the ground beef and cook over medium heat, breaking it into small pieces, until browned with no visible pink.

   Timer: 8 min (fixed)

   Ingredients used: 400.0 gr Ground Beef

   Cookware: Large frying pan, wooden spoon

6. Step 6

   Stir in the tomato paste and cook until it darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 gr Tomato Paste

   Cookware: Large frying pan, wooden spoon

7. Step 7

   Add the tomatoes, water, salt, black pepper, and paprika. Simmer over low heat until the sauce thickens slightly.

   Timer: 10 min (fixed)

   Ingredients used: 2.0 gr Ground Black Pepper, 6.0 gr Salt, 2.0 gr Sweet Paprika, 500.0 gr Tomato, 250.0 ml Water

   Cookware: Large frying pan, wooden spoon

8. Step 8

   Arrange half of the roasted eggplant in a baking dish. Spread the beef sauce over it and cover with the remaining roasted eggplant.

   Cookware: baking dish

9. Step 9

   Reduce the oven to 190°C and bake until bubbling and the center reaches at least 71°C.

   Timer: 20 min (fixed)

   Cookware: baking dish, oven

10. Step 10

    Rest the musakka briefly, then scatter the parsley over the top and serve.

    Timer: 5 min (fixed)

    Ingredients used: 15.0 gr Parsley

    Cookware: baking dish