Patlican Musakka (eggplant stew)


  • 4 small eggplants
  • 2 fresh ripe tomatoes, skinned and chopped
  • olive oil, for shallow frying
  • 8 oz ground lamb or beef
  • 1 Tbsp margarine
  • chopped fresh parsley, to garnish


1 Wash the eggplants, peel the skins horizontally in stripes, then slice in circles. Fry the eggplants in a little oil until they change color. Place in an ovenproof dish.
2 Preheat a 375 F oven. Heat the margarine in a saucepan, and add the onions, tomatoes, and ground meat. Cover and cook for 10 minutes over medium heat.
3 Pour the meat mixture over the eggplants. Add enough water to cover then cook in the oven for 40 minutes. Serve with chopped parsley scattered over.

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