ﻣﻮﻗﻊ ﺻﺪﻱ اﻟﺒﻠﺪ

Supervisor
Elham AbolFateh

Kitchen

Moussaka (Eggplant casserole)

Monday 08/October/2018 - 10:55 AM
File photo
File photo

Ingredients:
1 Kg of large eggplants (apx 3-4)، sliced in 1-inch circles
500 gr of ground lamb or ground beef
4 tablespoons vegetable oil
1 large onion
4-5 cloves of garlic
4 tablespoons tomato paste
7-8 large medium tomatoes، chopped finely
1 large green pepper
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon ground cinnamon
- ½ cup water

Directions:
Roasting the eggplants:
Pre-heat oven to 200 C or 400 F
Brush the surface of the eggplant circles with 2 tablespoons of vegetable oil using a pastry brush، or your fingers. Turn them and brush the other side.
Place the eggplant circles in one layer in a large roasting dish.
Roast them in the oven for 30 minutes or until they become brown and soft. Then turn them and roast the other side، until it becomes brown and soft

Tomato-meat sauce:
As the eggplants are roasting، start preparing the sauce by pouring the remaining oil in a large pot.
When the oil is hot، sauté the onion and garlic until they become golden
Add the ground meat and cook until browned and all its water dries out
Add the spices، tomato paste and stir
Add the pepper and the tomatoes، stir
Add the water، turn down the heat to low، and simmer for 30 minutes

Assembling the casserole:
Create an indentation in the eggplant slices by pushing the centre down with your fingers
Spoon some sauce to fill the eggplant “cup”
Repeat for all the remaining eggplants
Place the dish in the pre-heated oven and bake for 30 minutes
And enjoy!

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