Eggplant with Ground Beef Casserole ..delicious
Eggplant with Ground Beef Casserole
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Eggplant & Ground Beef — Turkish Moussaka (Patlıcan Musakka). Delicious & Easy Dinner Recipe!
???????? Today, we're taking you on a culinary journey to discover the rich and flavorful world of Turkish cuisine! In this video, we're uncovering the secrets of most popular the theme of meat, eggplant and tomato behind the exquisite Turkish Moussaka (Musakka) – a savory delight that will transport your taste buds to the vibrant streets of Istanbul.
???? Learn step-by-step as we guide you through the art of crafting the perfect Turkish Moussaka, blending traditional flavors with a modern and easy twist.
???? Immerse yourself in the aromatic spices and discover the unique elements that make Turkish Moussaka a standout dish: super delicious, yet simple, weeknight dinner.
???????? Join us in celebrating the diversity of Turkish cuisine and create a mouthwatering masterpiece that's perfect for family gatherings or a delightful dinner. Don't miss out on this culinary adventure – hit play now and let the magic of Turkish Moussaka unfold in your kitchen!
???? If you enjoy this video, don't forget to like, subscribe, and hit the notification bell for more delicious recipes and culinary explorations. Share your thoughts in the comments below, and let us know if you try making this Turkish Moussaka at home! ????️✨
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
⏱️ Cooking time: 40 minutes
???? Servings: 6
???? Calories: 181 kCal
✅ Ingredients:
* Eggplants - 2,2 lbs | 1000 g
* Ground beef - 1,1 lbs | 500 g
* Onion - 4,5 oz | 150 g
* Bell pepper - 3 oz | 100 g
* Hot pepper - 1 oz | 30 g
* Tomatoes - 6 oz | 200 g
* Garlic - 2 cloves
* Cooking oil - 3 tbsp
* Tomato paste - 2 tbsp
* Water - 1 1/4 (1,25) cups | 300 ml
* Sweet paprika - 1 tsp
* Ground Coriander - 1/2 tsp
* Ground Cumin - 1/2 tsp
* Dried thyme - 1/2 tsp
* Ground black pepper - to taste
* Salt - to taste
✔︎ You will need:
- Cutting board
- Pan
???? Preparation:
1. Cut the eggplants, sweet bell pepper, and tomatoes into large cubes. Finely chop the onion and hot pepper, and mince the garlic.
2. Heat a pan over medium heat, add 2 tbsp of cooking oil, and fry the eggplants for 5-7 minutes, stirring constantly. Once the eggplants are browned, transfer them to a bowl.
3. In the same skillet, add 1 tbsp of cooking oil, then add the onion and fry for 2-3 minutes. Add the sweet and hot peppers and cook for another minute. Add the ground beef, break it into pieces, and fry for 2-3 minutes.
4. Next, add the minced garlic and fry for 1 minute. Stir in the tomato paste and cook for an additional 1 minute. Add the tomatoes, salt, ground black pepper, cumin, paprika, thyme, coriander, and mix well. Add back the fried eggplants, pour in the water, and stir. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Serve hot with rice or bulgur sides garnish with fresh herbs before serving.
❗️Advices:
1. You can pre-fry the eggplants in a deep fryer for added crispiness.
2. Ground beef can be substituted with pork, chicken, turkey, or a mix of meats.
3. You can omit the hot pepper or replace it with chili powder to suit your taste.
4. Fresh tomatoes can be replaced with canned diced tomatoes.
5. You can use broth instead of water.
6. Use spices and salt according to taste.
WATCH MORE TURKISH RECIPES:
EZME - SPICY Turkish SALSA
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KAPUSKA - Turkish CABBAGE & GROUND BEEF STEW
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Turkish CHICKEN NOODLE SOUP
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#eggplantrecipe #eggplants #turkishfood #turkishrecipe #musakka
GROUND BEEF WITH EGGPLANT
Need a quick weeknight meal? This simple ground beef with eggplant recipe is simple and delicious. It’s also budget friendly hope you will enjoy watching God bless...
Ingredients:
Oil for frying
4 pcs Eggplant (slice)
4 Cloves Garlic (chopped)
1 Big Onion (slice into cubes)
1 Ginisa Mix (7 grams)
1/2 kilo Ground Beef
2 TBSP Soy Sauce
1 Big Bell Pepper (slice into cubes)
4 Stalks Spring Onion (slice into small pcs.)
OPTIONAL
YOU CAN ADD SUGAR
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Curried Eggplant Mince Casserole - Easy dinner and tasty leftovers for the week
I learned this Eggplant and mince casserole dish from a Sudanese housemate years ago. If you know what it's called, please comment below. I personally find that I always make changes to Indonesian recipes that I cook here in New Zealand because some ingredients may not be available.
I used minced lamb in the video, but you can use beef mince as well. I don't eat pork so I don't know if it's just as good. If you want to make it vegan use crumbled firm tofu. Dry the tofu block thoroughly before crumbling using a fork
INGREDIENTS
2 medium sized eggplants
some salt to sprinkle on the eggplant slices
oil
1 onion, diced
350gr (12oz) mince, you can use beef or lamb - see note.
4 garlic cloves minced
1 tin whole peeled tomatoes
2-4 tsp curry powder
1 cup frozen peas
1 tin whole kernel corn
Extra virgin olive oil
Rice to serve
METHOD
Preheat your oven to 180C (350F). Slice the eggplants into 1cm thick rounds. Sprinkle salt while layering in a bowl and set aside.
Heat up a wok and add oil and pan fry the slices of eggplants. The eggplants will absorb the oil and you will need to add more. When the slices are slightly brown move them to a casserole dish and line the bottom of the dish with the eggplant slices. Continue till you've gone through all of the eggplant.
Add some more oil to the wok and sauté the diced onions. When the onions have softened, add the mince (or crumbled firm tofu if you are making a vegetarian version).
Break up the mince as you cook. When it is no longer pink, transfer to the casserole dish and spread out evenly on top of the eggplant.
Return the wok to heat and add a bit more oil. Sauté the garlic. Add 2-4 tsp curry powder. Cook briefly. Add a tin of whole peeled tomatoes. Break up the tomatoes as you mix. Simmer on low. While you assemble the casserole.
Add a cup of frozen peas on top of the mince. Then add a tin of whole kernel corn, drained. Spread the topping evenly and then pour the tomato sauce on top. Spread the sauce evenly. Drizzle with extra virgin olive oil.
Bake at 180C (350F) for about an hour.
I like to serve this with rice and garnish with coriander leaves. I also sprinkle some chilli flakes for extra heat.
NOTE: If you want to make this dish vegan, use crumbled firm tofu. Also crumble two cubes of vegetable stock with the tomato mix for extra flavouring.
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