Eggplant Moussaka Recipe
The basic ingredients of moussaka include eggplant, tomato and ground lamb or beef. There are variations of the moussaka recipe. Now we cook the eggplant moussaka in the pot. When you serve with rice or bulgur pilaf and a salad alongside, you will love the taste of the dish.
- 4 eggplants,
- 3 green peppers,
- 1 red bell pepper.
- 1 medium size onion,
- 2 cloves of garlic,
- 250 grams ground beef,
- 2 grated tomatoes,
- 1 tablespoon of tomato paste,
- 1 coffee spoon of pepper paste,
- 1 pinch of parsley,
- Crushed red pepper,
- 1 cup of hot water (200 ml.).
- Vegetable oil.
Process of Eggplant Moussaka Recipe
Firstly, cut stalks of eggplants and peel them striped and dice the eggplants.
Leave the diced eggplants into salty water in a bowl for 15 or 20 minutes.
Drain the eggplants and make them dry with a paper towel then fry them in the oil.
Take the fried eggplants on a paper towel.
Take the cores of the peppers out and chop them big then fry also them in the oil and take them on a paper towel.
Pour the vegetable oil in a pot then heat the oil and cook the finely chopped onion in.
Add the cloves of garlic and add the salt then cook by stirring until they get tender.
Add the ground beef and cook by stirring until the ground beef absorbs its juice.
And then add the grated tomatoes, pepper paste, tomato paste and cook by stirring for 2 or 3 minutes.
Add the fried eggplants and peppers.
Finally pour the hot water and add the chopped parsley and the spices.
After it starts to boil, at low heat cook 15 or 20 minutes.
After it is cooked, leave the dish for 5 or 10 minutes then serve with pilaf or diced cucumber, garlic and mint in yogurt.
This eggplant moussaka recipe is for 4 or 5 people.