Eggplant_Moussaka

Eggplant Moussaka

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.

5 eggplants
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
Salt
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

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