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Aubergine Moussaka, one of the indispensable flavours of traditional Turkish cuisine, is prepared by layering fried aubergine slices with a minced meat and tomato sauce, then baking in the oven. The harmony of golden-skinned, tender aubergines with the rich minced meat sauce makes for a perfect main course when served alongside rice.
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per serving
Wash the aubergines and trim off the stems. Slice lengthwise into approximately 1 cm thick slices. Arrange on a tray, sprinkle 1 teaspoon of salt over them and leave for 20 minutes. During this resting time, the aubergines will release their bitter liquid. Then pat dry with kitchen paper.
Heat half the olive oil in a large frying pan over medium-high heat. Fry the aubergine slices until golden on both sides. Transfer the fried aubergines to a plate lined with kitchen paper. Repeat with the remaining oil if necessary.
Add the remaining olive oil to the same pan and cook the finely sliced onions over medium heat for 4-5 minutes until softened.
Add the mince to the onions. Break up with a wooden spoon and cook for 6-7 minutes until the mince is fully browned.
Add the finely chopped garlic and tomato purée to the mince. Continue cooking for 1-2 minutes until the raw smell of the purée has cooked off.
Add the diced tomatoes, water, black pepper and chilli flakes. Stir and bring to the boil, then reduce the heat and simmer gently for 15 minutes. The sauce should thicken.
Preheat the oven to 180°C (top and bottom heat). Arrange half of the fried aubergine slices side by side in the base of a rectangular baking dish (25x35 cm). Spread all of the minced meat sauce evenly over the top. Arrange the remaining aubergine slices diagonally over the sauce.
Bake in the preheated oven for 35 minutes. The top should be lightly golden and the sauce bubbling. Remove from the oven and leave to rest for 10 minutes. Sprinkle with finely chopped parsley and serve hot.
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