How to Make Patlican Musakka Part 3/3
So what we’re going to do once they are nice golden brow with the eggplants, I like to strain them on the paper towel. This way they don’t get soggy and they’re nice and crisp and also it drains all that extra oil. So we’re just going to do that now and I’m going to leave the oil running hot, and I’m going to show you why. So just put them and strain all that extra oil on a paper towel. We’re going to leave that oil running really nice and hot and this is still sautéing up. This is pretty much done so we could turn it off and what I like to do is take a red bell pepper, I've cleaned them, washed it and pulled the inside out and I’m just going to cut them straight down so they make nice rings.
You only need two or three because I’m going to use this as the garnish. So you could salvage the one’s that’s stays circular and just fry them lightly, not too much because you wanted to be a nice red crispy tone. Now you’re going to take a skillet which I have right here and we’re going to put the eggplant on the bottom, then scoop over our meat mixture. Pour in half a cup of boiling water and let that simmer for about 15 minutes.
So you see all eggplants at the bottom and I like to take a spoon that has some holes in it, this way we don’t’ get all of the juice of the beef because we don’t want it to be too soggy and this great with any type of rice pilaf or Orzo which we’re going to make today and it’s also going to be great with some bread. Anytime you got Turkish restaurant they always have the most delicious fresh crispy fried and it’s really crispy and then you dump it in the sauce and it’s so good.
So now we’re just going to pour in half a cup of boiled water, stir around a little bit, we’re going to cover this an just let it simmer for about 50 minutes and we’re just going to add our red peppers on top at the end is the garnish.
So now it’s been 50 minutes, let’s check and see for our ground beef is nice and well done. Okay so it looks all nice and cooked and ready to go. I'm just going to shut this off. Now I got our serving platter ready right here and you just want to take maybe a spatula because it’s the easiest to grab everything without messing it up and just very gently, slowly, bring it on the plate. And you see Musakka is very easy, it’s just the blend of the eggplant with the ground beef and you see what I mean now about having some bread and just dipping in that sauce down there and you see the beautiful array of color and you can even smell the aroma of the garlic an the onions it’s really delicious.
And this is like one of Turkey’s most popular dishes you could find it in many restaurants, in many Turkish homes and it’s so easy, it’s like a sautéed stew almost and it’s going to go great with other rest of our dishes. So we can just take a few more peppers and now is a good time to maybe add a little bit salt and fresh pepper, sprinkle it on and here’s my garnish that I was talking about.
We’ll start of with some chopped parsley some Turkish kitchen we love parsley just toast it around the plate and may a little on top and here my red peppers. I love the red because they match already the red peppers that are inside. It gives it a great finishing touch.
So this is our beautiful famous eggplant Musakka a famous dish in Turkey and all throughout the Mediterranean. I know you’re going to enjoy it. Now we’re going to get ready to make our esogelin pilav.
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