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Musakka | Musakka Eggplants

Musakka Eggplants
  • Yield : big dish
  • Servings : 8
  • Prep Time : 30 m
  • Cook Time : 60 m
  • Ready In : 1:30 h


  • • 2kg of black eggplants.
  • • 1 kg of tomato.
  • • 1/2 a kg chopped into wings onion.
  • • 4 pepper pieces.
  • • 3 mashed garlic cloves
  • • 1 teaspoon of salt.
  • • A sprinkle of white condiment.
  • • 1 cube of chicken soup.
  • • 1 liter of oil to fry eggplants.


Step 1

• Mince tomatoes coarsely after peeling them and then set them aside until being used.

Step 2

• Wash eggplants, dry them and then peel and chop them, then heat the oil on a medium heat, and then fry eggplants until being roasted.

Step 3

• Raise the eggplants and put them on a blotter, then put 1/4 a cup of oil in a deep plate on a medium heat, then add chopped onion and stir for 2 minutes, then add mashed garlic and pepper with continuing stirring.

Step 4

• Add minced tomatoes, salt and condiment and flip the mix, then leave it for 10 minutes to boil.

Step 5

• Add fried eggplants and flip the mix again, then leave it for 5 minute to be ready for serving. • Serve this meal hot or cold or as desired.


By AleppoFood team

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Aleppo Cuisine is characterized by the diversity of dishes and multi- fed by inherent good taste. Aleppo city in Syria is a famous in particular (kebab) dishes and halabi kebab, that are unique from the other. Aleppo is land of mahashi and kebab...

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