At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 4 servings
• Prep time: 15 minutes
• Cook time: About 40 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 4 servings.

• Calories: 370 kcal
• Protein: 19 g
• Carbohydrates: 29 g
• Fat: 22 g
• Sodium: 644 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Musakka

Have these measured and ready before you begin.

• 2 tablespoons neutral cooking oil
• 1 medium yellow onion, diced
• 3 medium çarliston, Anaheim, or Cubanelle peppers, chopped
• 4 medium eggplants
• 300 g (10.6 oz) lean ground beef
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 2 tomatoes, diced
• 3/4 cup plus 1 tablespoon (200 ml) water

For Frying the Eggplant

• 3/4 cup plus 1 tablespoon (200 ml) sunflower oil

Directions

1. Trim the eggplants, peel them in alternating strips, slice into rounds, and soak in generously salted water to reduce bitterness.

2. Heat the neutral oil in a skillet and sauté the onion until softened. Add the peppers, then the ground beef, tomato paste, salt, black pepper, and cumin and cook until the beef browns.

3. Add the diced tomatoes and cook until they soften, then remove the beef mixture from the heat.

4. Drain and pat the eggplant completely dry. Heat the frying oil to 350°F (175°C); fry in batches until golden, then drain on a rack.

5. Arrange the fried eggplant in a clean pot, spread the beef mixture over it, and add the measured water.

6. Cover and simmer for 15 minutes, then serve hot.

Sources

1. USDA FoodData Central — April 2026 data release