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Patlıcan Musakka
Roasted eggplant layered with minced beef and tomato, with an optional chickpea variation. The optional chickpeas reflect a documented Afyonkarahisar variation. This oven adaptation roasts the eggplant instead of frying it and has no béchamel topping.
Salt eggplant lightly for 15 minutes and pat dry. Brush with half the oil and roast in one layer at 410°F for 20 minutes, turning once.
Moisture Control
Blot away surface moisture before the recipe’s oiling and cooking stage.
Meanwhile soften onion in remaining oil for 6 minutes. Add beef and break up while browning. Add garlic, paste, grated tomatoes and seasoning; simmer for 10 minutes.
Layer eggplant and meat mixture in a shallow casserole. Add chickpeas if using. Pour hot water around the edges and cover.
Bake at 375°F for 25 minutes, then uncover for 10 minutes to reduce the sauce.
Moisture Control
Let released water evaporate until the filling reaches the texture your recipe needs.
Eggplant is completely tender and the meat mixture reaches 160°F.
Rest 10 minutes and finish with parsley. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below, use within 3–4 days and reheat cooked leftovers to 165°F.
Eggplant is completely tender and the meat mixture reaches 160°F.
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