Eggplant Moussaka

Ingredients for 4 servings:

• 4 m.-large eggplant(s)
• ¼ liter vegetable broth
• 125 ml olive oil
• 600 minced meat, mixed beef and lamb
• 2 onions
• 2 bell peppers, red and green
• 6 tomatoes
• 2 tbsp tomato paste
• 4 Pepper
• 1 tbsp paprika powder
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pathcan Oturtma

Clean the eggplants and cut into 1 cm thick slices. Sprinkle generously with salt and let them rest in the refrigerator for about 10 minutes. Then rinse and pat dry. Heat the olive oil and fry the eggplants in it. Remove them from the pan and pat off any fat. Add the minced meat to the remaining oil and fry. Peel the onion, finely dice it, and add it to the meat. Dice the bell peppers and add them to the meat. Peel, deseed, and dice the tomatoes, then mix them with the tomato paste into the minced meat. Add the vegetable stock. Add the finely chopped chili peppers. Bring everything to a boil. Season with salt, pepper, and paprika and simmer over moderate heat for 10-15 minutes. Place half of the eggplants in a large greased baking dish and spread the meat sauce on top. Place the remaining eggplants on top and bake the casserole in a preheated oven at 180°C for 20-25 minutes.