Turkish Musakka Recipe

Preparation

1. Peel the eggplants and cut into large cubes,
2. Place them in a large bowl filled with salted water to prevent them from turning brown,
3. Let them sit for 15-20 mins, drain, rinse with water and pat dry with paper towel,
4. Fry in hot vegetable oil on all sides and place on paper towel to drain the excess oil,
5. Finely chop the onion, pepper and sauté with 3 tablespoons of olive oil,
6. Add the ground beef and stir until fully cooked,
7. Add the black pepper, cumin and salt and stir,
8. Add the peeled and chopped tomato and cook for 3 more minutes, then remove from heat,
9. Distribute the eggplants evenly among single serving oven-safe casseroles or ramekins,
10. Spread the meat mixture over the eggplants,
11. In a separate bowl stir together the tomato paste, water and salt,
12. Distribute this mixture equally among the casseroles,
13. Bake in a 190 degrees Celsius oven for approximately half an hour.