Patlıcan Oturtma (Turkish Eggplant Moussaka)

1 hr 30 min + 45 min soaking

Layered fried eggplants and potatoes topped with spiced meat sauce and tomatoes, braised until tender.

prepWash eggplants, cut stems, peel in strips
2 tsp salt + water (for soaking)	Soak eggplants in salty water 45 min	Squeeze & pat dry eggplants	Fry potatoes then eggplants in batches		Layer meat over eggplants, top with tomato slices, add hot water	Braise low–medium 20 min, rest 20 min, serve
1 kg medium eggplants, sliced under 2 cm
2–3 medium potatoes (optional)
vegetable oil (for frying)
1 large onion, diced	Sauté onion in olive oil 2–3 min	Add meat, cook until browned & dry	Stir in pastes 1 min	Add garlic, salt, pepper & chopped tomato, simmer 5 min
3–4 tbsp / 45–60 ml olive oil
200–300 g minced meat
1 tbsp tomato paste
1 tsp red pepper paste
3–4 cloves garlic, coarsely chopped
1 tsp salt
1/2 tsp or more black pepper
1 medium tomato, peeled & chopped (for sauce)
2–3 medium tomatoes, sliced (for topping)

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