From the menu of: Cafe Efendi

Buran says his cuisine comes from the “Ottoman kitchen,” referring to the Ottoman Empire that ruled a large region of Eastern Europe and western Asia for nearly 600 years. “It is one of the largest cuisines in the world, also one of the healthiest and most delicious one by far. Well-traveled people have often said that if you want to find out how many different ways one can cook eggplant, you must visit Turkey. The Turks have been cooking eggplant in a vast variety of ways for close to a thousand years.”

Cafe Efendi’s Musakka

Buran says you can eliminate the ground beef and its accompanying seasonings if you want to make this a vegetarian dish.

8 cups water

9 teaspoons salt, divided

2 medium eggplants, peeled, cut into 1/4-inch slices (about 1 1/2 pounds total)

3/4 cup olive or vegetable oil, divided

5 cloves garlic, minced

1 large onion, diced

1 green bell pepper, diced

6 large tomatoes, diced

1 small onion, diced

1 pound ground beef

1 tablespoon pepper

1 tablespoon diced fresh parsley, plus sprigs for garnish

In a large bowl, combine water and 6 teaspoons salt, and stir until dissolved. Add eggplant slices and let them soak for 15 minutes. This step eliminates bitterness. Remove eggplant from salt water and pat dry. Discard soaking liquid.

In a large skillet, heat 1/4 cup olive oil over medium heat. Fry eggplant slices until brown on both sides, then remove to a platter. Do not crowd pan. Repeat until all eggplant is cooked. Set aside.

In same skillet, heat 1/4 cup plus 1 tablespoon olive oil. Saute garlic cloves until they turn translucent. Then add diced large onion and bell pepper. Cook for 5 minutes over medium heat, then add tomatoes and 1 1/2 teaspoons salt. Cook until tomatoes are very soft. Remove from heat and set aside.

In another skillet, heat remaining 3 tablespoons olive oil. Add diced small onion and ground beef and saute until beef is cooked through, stirring frequently to break up the meat. Add remaining 1 1/2 teaspoons salt, pepper and parsley, stir to combine and remove from heat.

Preheat oven to 425 degrees. Lightly grease a rimmed baking sheet.

Arrange eggplant slices in baking sheet in an even layer. Spread onion and pepper mixture over eggplant, then top with ground beef mixture. Cover tightly with foil and bake 30 minutes. Allow to cool slightly before serving. Garnish with fresh parsley, if desired. Serves: 6

Per serving: 514 calories (percent of calories from fat, 74), 16 grams protein, 17 grams carbohydrates, 5 grams fiber, 43 grams fat (10 grams saturated), 57 milligrams cholesterol, 2,733 milligrams sodium.