Turkish Musakka with Rice

Turkish Musakka with Rice

50 min
Medium
1 serv.
436 g / 1 serv.

Rating

Average rating:—

Description

A hearty hot dish of eggplant, ground beef and rice in tomato sauce, baked in the oven.

  1. Slice the eggplant into rounds, salt it and let sit for 15 minutes. Then rinse and fry in vegetable oil until soft.
  2. Finely chop the onion and garlic. Fry in vegetable oil until translucent.
  3. Add the ground beef and fry, breaking up lumps, for 5-7 minutes until cooked.
  4. Add tomato paste, chopped tomato, oregano, salt and pepper. Simmer for 5 minutes.
  5. Separately, boil the rice until half-cooked in salted water (about 7-10 minutes). Drain.
  6. In a baking dish, layer half of the fried eggplant, then the meat with tomatoes, then the rice.
  7. Top with the remaining eggplant and pieces of butter.
  8. Bake in a preheated oven at 180°C for 15-20 minutes until golden brown.
  9. Sprinkle with finely chopped parsley before serving.
338
77 kcal / 100 g
kcal
14.6 g
3.3 g / 100 g
Protein
39.6 g
9.1 g / 100 g
Carbohydrates
15.1 g
3.5 g / 100 g
Fats