Equipment for the Definition of Baked Eggplant and Moussaka
- 2 pieces of eggplant
- frying oil
- 1 tablespoon butter
- 1 onion
- 4 cloves of garlic
- take 1 pepper
- 150-200 gr minced meat
- 4 tomatoes
- 2 spoons of tomato paste
- 70-80 g cheddar cheese
- 1-2 arms parsley
Definition of Baked Eggplant Moussaka with Minced Meat in Oven
Peel the eggplants variegated, chop them 1 cm thick in the form of a ring.
Put the chopped eggplants in salt water with vinegar and leave for 15-20 minutes.
This process helps the bitter taste of eggplant to go away.
Fry the eggplants in deep fat.
Heat the pan and melt the butter, add the chopped onion in the form of a small cube, then roast, add pepper and 2 cloves of garlic and continue roasting. Add the minced meat and cook until the minced meat is cooked. Add salt and pepper and set aside.
In Rondo add 2 cloves of garlic, peeled tomatoes and tomato paste to get a tomato sauce.
Add the tomato sauce on a tray before the tomato sauce, then add the minced meat mixture and put the cheddar cheese and bake in a 170-180 stage oven until melted cheese.
After getting out of the oven, tomato puree and finely chopped parsley can be added optionally.