Turkish cuisine · Vegetable Dishes

Meatless Moussaka

Eggplant, potatoes and peppers braised in a pot in a spiced tomato-onion sauce.

Ingredients · for 4 servings

• 2 eggplants
• 3 potatoes
• 2 green long peppers
• 2 onions
• 4 garlic cloves
• 3 tomatoes
• 2 tbsp tomato paste
• 80 ml olive oil
• 1 tsp Aleppo pepper
• 1 tsp salt

Instructions

1. Peel the eggplants in stripes and cut into 3 cm cubes, salt for 15 min. and pat dry; peel the potatoes and cut into equally sized cubes.
2. Fry the eggplant cubes in the olive oil over high heat for 5–6 min. all around until golden brown and remove, then fry the potatoes for 5 min. and remove as well.
3. In the remaining oil, sauté the onions in half-rings for 7 min. until soft, add the garlic and the peppers cut into rings and fry for 3 min.
4. Roast the tomato paste for 1 min., add the peeled and diced tomatoes and simmer for 5 min. until a thick sauce forms.
5. Return the eggplant and potatoes to the pot, pour in 200 ml hot water, season with salt and Aleppo pepper and braise covered over low heat for 25 min. until the potatoes are soft.
6. Let rest for 10 min. before serving and arrange lukewarm with the braising liquid from the pot.