Vegan Turkish Musakka (oil free)

Vegan Turkish Musakka

I made this recipe for our Turkey night, and thought it was outstanding, but it was very oily. Tried making it again without the oil and it's just as good if not better!  

Course: Main Dish
Cuisine: Mediterranean
Servings: 6
Author: Yochi
  • 2 cups vegetable broth , divided
  • 2 eggplants ,cubed
  • 1 onion ,rough chop
  • 1 pkg your favorite beef crumbles (I used trader joes)
  • 2 tbsp tomato paste
  • 1 tbsp turkish hot pepper paste (can sub 1/2 tbsp sambal oelek or eliminate)
  • 1 tsp chili flakes
  • 2 tomatoes , rough chop
  • 1 handful parsley ,chopped
  • salt + pepper
  1. Heat oven to 400Β°. 

  2. Cube eggplant and place in a large bowl with 1 tbsp of salt.  Fill bowl with water and let soak for 15 minutes. Drain and rinse.  Toss with 1/4 c veggie broth, spread onto 2 parchment lined baking sheets and cook for 25 minutes. Do not open oven during cook time. Remove from oven and set aside.

  3. Cook onion in 1/4-1/2 cup broth until tender. Add beef and cook until heated, adding more broth to prevent sticking. 

  4. Next add the tomato paste, chili paste, and pepper flakes if using.  Stir to coat, cook one minute.

  5. Add tomatoes and 1 cup veg broth or water. Bring to boil then simmer uncovered for 15 minutes.

  6. Add eggplant and parsley, stir but do not crush eggplants. Cook for another 5-20 minutes for the sauce to thicken up a bit. 

  7. Salt and pepper to taste. Serve on it's own or with a side of brown rice. 


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