I love mousakka with eggplant or zucchini. There are different versions of mousakka depending on the location. You can add meat or chicken to this recipe, or keep it vegetarian.

4 medium zucchinis, halved lengthwise and sliced 1/4 inch thick
2 tablespoon olive oil
1 onion, chopped
4-5 cloves of garlic, minced
3-4 tomatoes, diced or 1 can of petite diced tomato
1 cup of canned garbanzo beans
2 tbsp tomato paste
1 1/2 tbsp red pepper paste or chile sauce
1/2 bunch parsley, finely chopped
1/4 cup chopped fresh mint or 1 tbsp dried mint flakes
Ground pepper

  • Prepare a bowl of salty water and soak sliced zucchini for half an hour.
  • Soak 1/2 cup of TVP with almost 1/2 cup of boiling hot water.
  • Heat 2 tablespoon olive oil in a broad deep pan.
  • Add garlic and onion, cook for approximately 5 minutes.
  • Add tomato paste and pepper paste (or chile sauce). Let simmer for 2 to 3 minutes.
  • Stir in diced tomato. Cook for 5 minutes.
  • Add zucchini slices. Cook on medium heat, stirring, until tender.
  • Stir in garbanzo beans. Cook for a couple of minutes.
  • Season with salt and pepper. Transfer zucchini musakka into a bowl. Sprinkle with mint and parsley.
  • Musakkas are always good with white rice and yogurt.

Source: Almost Turkish

1 comment
Leave a Reply

Your email address will not be published. Required fields are marked *

You May Also Like
Read More

Domates konservesi

Dün Beşiktaş pazarında gezerken birbirinden güzel domatesleri görünce aldım ve bugün kış için domates konservesi yaptım. Domateslerin tam…
Read More

Cauliflower Gratin

Cauliflower Gratin (Gratin de Chou-fleur) is one of the classic French gratin dishes. It’s another great way to…