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Clay Pot With Musakka
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5 from 1 vote

Turkish Musakka Recipe - A Dish For All Seasons

This Turkish musakka recipe is light & healthy and fits the bill in both summer and winter.
Course Main
Cuisine Turkish
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 440kcal
Author Turkey's For Life


  • 500 grams minced beef
  • 4 large aubergines
  • 2 large tomatoes finely chopped (or 1x400 gram tin)
  • 1 large onion peeled & finely chopped
  • 1 green capsicum pepper deseeded & finely chopped
  • 3 cloves garlic peeled & crushed or grated
  • ½ bunch parsley chopped
  • 1 tablespoon tomato puree tomato puree
  • 1 tablespoon olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon thyme
  • salt & pepper to season


  • Preheat your oven to 220 degrees celsius.
  • Remove the stalks from your aubergines and slice lengthways - around 1 cm thick.
  • Lay your aubergine slices onto an oven tray and lightly drizzle with olive oil.
  • Bake in the oven for approx 15 minutes until the aubergines are softening and have taken on colour. Remove from the oven and allow to cool.
  • Meanwhile, heat a dash of olive oil over a medium heat in a frying pan.
  • Add your onion & peppers and sauté gently until the onions start to sweat.
  • Now add your meat & garlic and stir in.
  • Sauté until your meat browns and starts to release its juices.
  • Now you can add your kekik (thyme or oregon) & paprika and mix.
  • Add your chopped tomatoes, stir and cook for 5 minutes until your tomatoes start to soften.
  • Pour in around 50 millilitres warm water & add your salça (tomato puree) and mix.
  • Simmer for 5 minutes, do a taste test and season to taste with salt & pepper.
  • Add more water if you want a thinner sauce and simmer for 15-20 minutes until you have a rich tomato sauce.
  • Now return to your aubergines. Remove from your baking tray and cut each length into about 4 pieces.
  • Now take an oven proof dish and lay your aubergines over the base.
  • Pour the meat mixture over the top along with a cup of hot water.
  • Place in the centre of your oven at around 200 degrees celsius.
  • Cook for 20 minutes until youır sauce is bubbling.
  • Remove from the oven and leave to stand to cool a little before garnishing with fresh chopped parsley.
  • Serve on its own or with a side of rice or mashed potato.


  • As with all our recipes, calories per serving is an approximate guide.
  • For our Turkish musakka recipe, we use minced beef from our local butcher and this contains fat. If you buy lean minced beef, the calorie count will be much lower.
  • If you're in Turkey and using the long thin green peppers (sivri biber), we use three of these rather than one large capsicum.
  • We have said our Turkish musakka is 4 servings. If you are serving it with other side dishes, it will easily serve 6 to 8 people.
  • We divide our musakka between two oven dishes so that we can eat some the following day.