Eggplant Moussaka Without Frying
How to make Eggplant Moussaka without frying?
Ingredients
- 3 eggplants
- 250 grams of minced meat
- 7 tablespoons of olive oil
- 1 large onion
- 3 cloves of garlic
- 1 tablespoon tomato paste
- 1 cup grated tomato
- 1 glass of water
- 1 teaspoon of salt
- 1 teaspoon black pepper
- 1 teaspoon of ground red pepper
- 1 teaspoon cumin
- 1 teaspoon of thyme
Instructions
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1
Peel the eggplants and slice them into rings. Leave it in salt water for 10-15 minutes until the bitter water disappears, then strain it and wash it with plenty of water.
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2
Place the washed eggplants on a baking tray and rub the eggplants with your hands with 4 tablespoons of olive oil and a little salt. Leave it to cook in a preheated oven at 200 degrees for about 30 minutes.
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3
Meanwhile, chop the onion and fry it in the remaining olive oil until it turns pink.
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4
Throw in finely chopped garlic, add the minced meat and fry until it changes color. After adding the tomato paste, add the grated tomatoes and spices and cook, stirring, for about 10 minutes.
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5
Place the eggplants you took out of the oven in a baking tray, pour half of the minced meat mixture on them, then arrange the remaining eggplants and pour the mixture again.
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6
Cut the cherry tomatoes in half and sprinkle them on top, put a glass of water in a mortar pan, boil it for a while and pour it over the eggplants.
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7
Decorate it with tomatoes. Put it back into the preheated 200 degree oven.
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8
After cooking it this way for another 15 minutes, serve it hot. Bon appetit!
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