I am a big eggplant fan. My Japanese friend tried this food, and she loved it too. This recipe is very easy and tasty. Eggplant Moussaka goes well with rice.
350 gr. meat, cut into small cubes
1 bell pepper, cut into small cubes
3 tomatoes, peeled and cut into small cubes
1 onion, sliced
1 or 2 garlic cloves, sliced
1 tablespoon tomato paste
Black and red pepper
1/2 cup sunflower oil
- Peel the eggplant skin in strips lengthwise, and cut into round slices. Soak in water with a tablespoon of salt for about 30 minutes. Then dry with paper towels.
- Pour the sunflower oil in a large skillet. Fry both sides of the eggplants until the color turns medium brown. After frying, place the eggplants on a plate with paper towel to soak up extra oil.
- Preheat oven 350°F.
- Meanwhile, cook the meat for 10 minutes. Add onion and sauté for 2 minutes. Add pepper, sauté for 2 minutes. Add tomato, garlic, tomato paste, salt and pepper, and cook for about 10 more minutes. If needed add 1 cup of water depending on how ripe the tomatoes are.
- Lay out the fried eggplants in an ovenproof pan. Put the meat mixture over the eggplants. Bake for 15-20 minutes.
Source: Nuriye Horozoğlu