Eggplant Mousaka with Mushrooms (Mantarli Patlican Musakka)

3rd, 2011
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2 eggplants, peeled and cut into chunks
1 big onion, chopped
½ lb (200 gr) ground beef
½ lb mushrooms, cut in quarters
2 tomatoes, diced
1 cup oil for frying the eggplant
1 green pepper, chopped
1 tsp salt
½ tsp black pepper
2 cloves of garlic, sliced thin (optional)
½ cup hot or warm water

Peel the whole eggplant and chop in chunks. Then, place them in a bowl and cover the eggplants with water. Let them stand for 30 minutes in water. Then, drain and wipe the eggplants with a paper towel. In a large skillet place the oil and lightly fry the eggplants until they change in color. Do not over fry. Place the fried eggplant pieces in a Pyrex dish and sprinkle salt on them.
Place the ground beef and 1 tbsp oil and cook until the meat changes in color. You can use the same skillet or a smaller one. Then, add chopped onions and sauté for 2 minutes. Add chopped peppers, garlic (optional) and mushrooms. Cook for 2-3 minutes. Stir in tomatoes and salt to taste. Sauté for 5 minutes. Finally add black pepper and give a stir. Spread this mixture evenly on the fried eggplants and add the hot water.
Preheat the oven to 190 C and cook for about 20-25 minutes.
You can serve this dish with pilaf and yogurt.

By Hayriye Cetin Karaca (

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