Eggplant Moussaka

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Eggplant moussaka When it comes to my recipe, I love to eat every dish made with eggplant. It should be especially rich in tomato and tomato paste, and if you have rice with noodle on the side, don't be happy.

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Ingredients for Eggplant Moussaka

• 500 g medium fat ground beef
• 4 medium eggplants
• 2 medium onion
• 2-3 cloves of garlic
• 4 green bell peppers (pepper on request)
• 3 large tomatoes
• 2 tablespoon tomato paste
• Oil (for frying eggplants)
• paprika, black pepper, salt
• half a glass of hot water

How to Make Eggplant Moussaka Recipe?

1. Peel and chop the onions. Finely chop the garlic.
2. Chop the tomatoes and peppers into small pieces.
3. Peel the eggplants and cut them into cubes or crosswise slices.
4. Put the peeled eggplants in salted water and leave for 15-20 minutes.
5. Drain the eggplants, dry them and fry them. Put the fried aubergines in a pyrex or baking dish.
6. Take vegetable oil, chopped onion and garlic in a large Teflon pan and fry them on medium heat for 1-2 minutes. Then add tomato paste, pepper and tomato respectively.
7. When the pepper is soft, add the ground beef and seasonings. After frying for a few minutes, add the hot water.
8. When the water is drained, spread it on the eggplants you bought in my debt.
9. If desired, place tomato and pepper slices on top.
10. Bake in a preheated oven at 200 degrees for 20-25 minutes. Serve hot.