Turkish Moussaka

Method

1. Preheat oven to 180°C (350°F).
2. Slice the eggplant into 1cm thick rounds and fry in olive oil until golden. Drain on paper towels.
3. In a pan, cook the onion and garlic until softened. Add the ground lamb and cook until browned.
4. Stir in tomato sauce and paprika, then season with salt and pepper. Simmer for 10 minutes.
5. In a separate saucepan, melt butter and whisk in flour to make a roux. Gradually add milk, stirring constantly until thickened.
6. Stir in keşar cheese and season. Remove from heat.
7. In a baking dish, layer the fried eggplant, meat sauce, and white sauce.
8. Bake for 25-30 minutes until bubbly and golden. Let rest for 10 minutes before serving.
9. Check that the ground meat reaches 71°C (160°F) throughout before serving.