Eggplant Moussaka Recipe

 

Ingredients

• 2 tablespoons oil
• 1 medium bulb onion
• 3 medium chili peppers
• 4 medium-sized eggplants
• 300 grams of low fat beef
• 1 tablespoon tomato paste
• 1 tablespoon tomato paste
• 1 teaspoon pepper
• 1 tablespoon cumin
• 2 tomatoes
• 1 cup water

How to make eggplant masaka recipe

• After cutting off the eggplant heads, peel the balls in a variety of ways. Soak the eggplant you cut in circles and salt water.
• Heat oil in a pan and add onion which you have chopped and fry till it turns pink. Add pepper and keep frying.
• Continue cooking with roasted meat, tomato paste, salt, pepper and cumin.
• Add the tomatoes you cut into cubes and leave to cook. After the tomatoes are cooked, remove the pan from the oven.
• To fry aubergine, heat sunflower oil in a large pan. Wait for the eggplant water to come out of the salt water. After drying the eggplant with a salad dryer or paper towel, turn them upside down and fry in hot oil.
•  Remove the golden eggplants from the hot oil and keep them in a separate pot.
• After you add the prepared mortar, add 1 cup of water and leave to cook for 15 minutes. Ready-made eggplant recipe. Serve hot.