Easy Eggplant Moussaka

Tested by the Lezzet team
Easy Eggplant Moussaka
22 May 2024

Eggplant, which is frequently included in the traditional dishes of Turkish cuisine, is frequently combined with meat dishes. This vegetable, which comforts the digestive system, is the main ingredient of the moussaka dish also consumed in Balkan countries. Since it contains a high fiber content, it is among the indispensable tastes on diet lists. If your ingredients are ready, let's see how to make practical eggplant moussaka with olive oil.

You can create new flavors by combining eggplant dishes, which are frequently preferred for lunch and dinner, with different recipes. Find healthy and practical recipes in the vegetable dishes category.

How Many Calories is 1 Serving of Eggplant Moussaka?

100 grams of eggplant moussaka is approximately 60 calories, and a serving is approximately 130 calories.
To reduce the calories of eggplant, which is very rich in folic acid, you can drain the oil with the help of paper towels after frying. Another way to reduce calories is to bake eggplants in the oven instead of frying them.

Prep Time : 20 mins
Cook time : 30 mins
Servings : 6 People
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Easy Eggplant Moussaka


  • 4 medium-sized seedless eggplants
  • 1 medium onion (optionally large onion)
  • 300 g low-fat minced meat
  • 3 green banana Peppers (also bell peppers will do)
  • 1 large tomato
  • 2 cloves of garlic
  • 1 tbsp tomato paste
  • 3 tbsp olive oil
  • Salt
  • Black Pepper
  • Cumin
  • Chili Pepper Flakes
  • Hot water

For frying the eggplants:

  • ½ cup vegetable oil
Easy Eggplant Moussaka


  1. First, wash the eggplants in plenty of water. After washing the eggplants, peel them lengthwise. This process will make the dish look more appealing. Then cut them into rings and soak them in salted water for at least half an hour. (The salted water will remove the bitterness of the eggplant.) After the eggplants are thoroughly dried, start frying them in hot oil.
  2. Put the minced meat in a saucepan and fry until the color changes.
  3. Add 3 spoons of olive oil to the minced meat and continue roasting. Add finely diced onions, peppers, garlic, tomato paste, and grated tomatoes.
  4. Cook the mixture until it boils. When it starts to bubble, add half a cup of hot water.
  5. When the water is absorbed, add the spices and cook for about 5 minutes, then turn off the heat.
  6. Place the eggplants on the bottom of a wide-based pot. Spread the minced meat mixture on it. Finally, add 1 cup of hot water and place the pot on low heat. Cook your dish over low heat without stirring until the water is absorbed, about 15–20 minutes.
  7. After removing the eggplant moussaka from the stove, you can rest it for a while and serve it. Enjoy your meal.
Serving Suggestions

You can enrich your dining table with rice pilaf and chili paste.

Expert Tips
  • It is very important to soak the eggplants in salted water. After soaking, you can increase the flavor of the eggplants by washing them with cold milk.
  • Make sure that the eggplants you will use are black and fresh.
  • After frying, leave the eggplants on a paper towel. In this way, you can drain the excess oil.
  • The ingredients you will add to the minced meat should be roasted well. Otherwise, the flavor of the peppers and tomatoes will not be absorbed into the dish.
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