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