Eggplant Musakka Recipe

Ingredients:

For: 6 People

Prep: 10 Min

Cook: 30 Min

Steps:

1. Peel the eggplants and slice them into 1 cm thick rings. Leave as little crust as possible when peeling the variegated.

   
2. In a deep bowl, add the flour, salt and lemon into 5-6 glasses of cold water and mix. Put the eggplants in this water and wait for at least 1/2 hour and rinse.

   
3. Meanwhile, for the mortar, finely chop the onion. Peel and dice the tomatoes. Chop the peppers to the size of a tomato.
4. Heat the oil in a deep pan. Eggplant needs to be fried in hot oil so that it does not absorb oil. But the oil should not burn. Rinse the aubergines, dry them thoroughly with a paper towel, fry them until they turn slightly pink and remove them on a paper towel.

   
5. Heat 1 tablespoon of oil and 1 tablespoon of butter in a common pan and fry the onions until they turn pink.

   
6. Add the peppers to the pinking onions and turn them 2-3 times. Add the garlic and fry for 2 more minutes. Add the minced meat and continue frying. Add salt and pepper at this stage. When the color of the minced meat changes and is roasted, add the tomatoes and fry together for a few more minutes, then add 1 tea glass of hot water, close the lid and cook for 15 minutes on low heat.

   
7. Take the cooked mortar in another bowl and place the eggplants on the bottom of the pot. After laying the first layer, spread half of the minced meat mixture on it and arrange 1 more layer of eggplant. Finally, spread the remaining minced meat on top and smooth it slightly with a spoon.

   
8. Add 1 glass of hot water from the side of the pot and take it to medium heat. Cook on low heat for 15-20 minutes when the food starts to rattle. Do not mix it during cooking so that the form of the food does not deteriorate.
9. Before serving, chop the separated leaves of 1/2 bunch of parsley very finely.
10. Serve hot by garnishing the dish you have plated with chopped parsley without breaking the layers. Bon Appetit!

    

Vegetable Beef & Lamb