Eggplant moussaka recipe

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Moussaka, which is one of the main vegetable dishes of our kitchen, is actually a cooking technique and it can be prepared with other vegetables besides eggplant. It has succeeded to take place in the cuisines of the Middle East and Balkan countries.


– 5 eggplants

– Sunflower oil

– 1 onion

– 500 gr minced meat

– 3 cloves of garlic

– 2 pointed peppers

– 2 tomatoes

– 1 teaspoon of salt

– ½ teaspoon black pepper

– 4 tablespoons of olive oil

– 2 tablespoons of tomato paste

– 1 cup of water


– Take the head part of the eggplants, peel them off and slice them approximately 1 cm thick, longitudinally.

– Then fry it on a towel paper until golden brown color in the sunflower oil that you have heated in a wide pan.

– While the excess oil of your fried eggplants is filtered, chop the onion into cubes and start sautéing with olive oil in a large saucepan.

– Add the garlic and peppers, chopped in a ring, and fry for 2-3 minutes. Put the minced meat in the pot and continue to roast by cutting.

– Chop the tomatoes into cubes and add to the minced meat. After flavoring with salt, pepper and paprika, cook all the ingredients together for another 5 minutes and remove from the stove.

– Place a row of eggplants in a square baking dish and lay out with minced mortar on it. Repeat this process until all ingredients are finished and finally finish with eggplant.

– Mix tomato paste and water in a separate bowl and bring them to the oven dish. Bake the preheated oven at 200 ° C for about 25 minutes until golden brown.

– Slice the cooked moussaka and serve.

Enjoy your meal. . .

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