Patlıcan Musakka — Eggplant and Minced Beef Casserole

Patlıcan musakka is an everyday casserole of eggplant, minced meat, onion and tomato. This version takes inspiration from the Afyonkarahisar preparation, where chickpeas can add substance. It is distinct from the Greek béchamel-topped dish.

Serves 4 | Prep 25 minutes | Cook 50 minutes

Ingredients

• 3 medium eggplants (about 750 g), sliced into thick rounds

• 300 g minced beef or lamb

• 1 onion, chopped

• 2 garlic cloves, minced

• 3 tomatoes, grated

• 1 tablespoon tomato paste

• 150 g cooked chickpeas (optional, Afyonkarahisar variation)

• 4 tablespoons olive oil

• 200 ml hot water

• Salt, black pepper and parsley

Method

1. Salt eggplant rounds for 15 minutes, pat dry, brush with oil and roast at 210°C / 410°F for 20 minutes until lightly browned.

2. Soften onion in remaining oil; add minced meat and cook until browned. Add garlic, tomato paste and grated tomatoes. Simmer 10 minutes; season with salt and pepper.

3. Layer eggplant with the meat mixture in a shallow casserole. Scatter in chickpeas if using, pour water around, cover and bake at 190°C / 375°F for 25 minutes. Uncover for 10 minutes to thicken.

4. Rest 10 minutes and garnish with parsley. Serve hot with plain yogurt and bread.

Kitchen note: Roasting the eggplant prevents it from soaking up excessive oil while keeping the familiar layered texture.