Kıymalı Patlıcan, Kabak ve Patates Yemeği (Meliz's Musakka)

Name: Kıymalı Patlıcan, Kabak ve Patates Yemeği (Meliz's Musakka)
Yield: 6 servings
Cuisine: Turkish
Ingredients: 2 heaped tbsp tomato/red pepper paste; 400 ml boiling water; 3 tbsp olive oil; 2 large baking potatoes; 4 Maris piper/King Edward potatoes; 2 large aubergines; 2 medium courgettes; 2 tbsp olive oil; 500 g beef/lamb mince; 3 small onions; 4 garlic cloves; 1 tsp ground cumin; 1 tsp sweet smoked paprika; 1 tsp pul biber; 1 tsp salt; 0.75 tsp black pepper; 2 tsp dried mint; 1 can chopped tomatoes; 1 tbsp balsamic vinegar; 1 tbsp pomegranate molasses; 4 tbsp finely chopped parsley; 2 tomatoes; 1 onion; 2 sivri/green bell pepper

Serves 6

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Kıymalı Patlıcan, Kabak ve Patates Yemeği (Meliz's Musakka)

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Serves 6

Directions

1Preheat your oven to 190C fan (210C conventional).
2Peel and thickly slice the potatoes into 1 1/2 cm rounds.
3Peel long strips off the aubergines lengthways and slice them into 2cm rounds.
4Peel long strips off the courgettes lengthways and slice them into 2cm rounds.
5Add the sliced potatoes, aubergines, and courgettes to a large casserole dish or deep baking tray.
6Cover the vegetables in olive oil, sea salt, dried oregano, and black pepper, and mix them well.
7Pop the vegetables in the oven to cook.
8Fry off your mince in some olive oil until browned.
9Once browned, add your finely chopped onions to the mince and let them soften.
10Meanwhile, check on your vegetables in the oven and give them a gentle turnover, then pop them back in.
11Dissolve the tatlı biber salçası (sweet mild red pepper paste) or tomato puree in some boiling water and leave to one side.
12Once your mince is browned and crispy, add grated garlic, smoked paprika, dried mint, cumin, pul biber, salt, and coarse black pepper.
13Add chopped tomatoes, pomegranate molasses, and balsamic vinegar to the mince mixture.
14Stir and heat through, then take off the heat.
15Stir through some fresh parsley into the meat sauce.
16Take the vegetables out of the oven.
17Top the roasted vegetables with the meaty sauce.
18Arrange some sliced tomatoes, peppers, and onions on top of the meat sauce.
19Pour over the dissolved paste liquid.
20Sprinkle with a little sea salt.
21Bake until it looks perfectly cooked.
22Serve with some thick süzme yogurt (strained natural yoghurt), salad, and fresh bread.

Ingredients

2 heaped tbsp tomato/red pepper paste
400 ml boiling water
3 tbsp olive oil
2 large baking potatoes
4 Maris piper/King Edward potatoes
2 large aubergines
2 medium courgettes
2 tbsp olive oil
500 g beef/lamb mince
3 small onions
4 garlic cloves
1 tsp ground cumin
1 tsp sweet smoked paprika
1 tsp pul biber
1 tsp salt
0.75 tsp black pepper
2 tsp dried mint
1 can chopped tomatoes
1 tbsp balsamic vinegar
1 tbsp pomegranate molasses
4 tbsp finely chopped parsley
2 tomatoes
1 onion
2 sivri/green bell pepper

Equipment

large casserole dishbaking trayovenknifepanwooden spoongratermeasuring cup

Tips

Feel free to swap the meaty mince for meat-free mince to keep it completely plant based.
Use lemon juice when preparing the sauce to prevent tears from onions.

Kıymalı Patlıcan, Kabak ve Patates Yemeği (Meliz's Musakka)

Kıymalı Patlıcan, Kabak ve Patates Yemeği (Meliz's Musakka)

Directions

Ingredients

Equipment

Tips

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