Turkish mussaka
A PARED-BACK RECIPE:
LAMB AND AUBERGINES
ARE THE STARS
This mussaka would
make a simple
weeknight supper
with a green salad and
crusty bread, too
Serves 6–8
6 medium aubergines
3½ tbsp olive oil
250g lamb mince
2 x 100g onions
2 medium tomatoes
2 tsp tomato purée
2 tsp sea salt
Good grind of black pepper
120g water
2–3 sprigs flat-leaf parsley
Cook’s noteYou can cook this in a
lidded pot on the stove (see method),
or in a baking dish or casserole in an
oven preheated to 180C/Fan 160C/
Gas 4.
1 Trim and cut aubergines into 1cm
slices. Heat oil in a non-stick pan and
fry aubergine slices until lightly
browned; flip over and repeat.
Remove from pan, reserving oil. Layer
cooked slices in a shallow pan.
2 Add the lamb mince and finely
chopped onions to oil left in the pan;
stir. Brown for 8–10 mins or until meat
is crumbly; drain off any water
released during cooking.
3 Stir in the chopped tomatoes and
tomato purée, salt and pepper. Cover
and simmer for 4–5 mins. Add water,
mixing well. Bring to boil.
4 Pour the sauce over the aubergines
and spread evenly using a spatula.
Cover and simmer for 15–20 mins
(or bake in a moderate oven for 15
mins) until tender.
5 Remove from heat. Garnish with
parsley before serving. Serve hot.
LIVING (^) | GATHERING