Eggplant moussaka

Distribuie

When I asked you what recipes make you think of summer, many of you mentioned eggplant moussaka. So I grabbed the Samura knife (found in Altex) and got to work! 🔥

If you want to see the recipe in video format, click here.

Similar recipes that you may enjoy:
• Shepherd's pie
• Potato dish with chicken drumsticks
• Eggplant spread without mayonnaise

Ingredients:
• 2 large eggplants (or 3 smaller ones);
• 500g minced turkey meat;
• 250g diced tomatoes;
• 200ml water;
• 4 eggs;
• 200g yogurt;
• 200g cheese;
• 2 onions;
• 1 red pepper;
• 2 carrots;
• 6 cloves of garlic;
• 2 spoons of oil;
• salt, pepper;
• 2 teaspoons sweet (or hot) paprika;

Method of preparation:
1. I cut the eggplant into slightly thicker slices. I salted them on both sides and left them for 10 minutes on the kitchen counter. When the time was up, I patted them very well with kitchen towels, transferred them to a tray lined with baking paper and put them in the preheated oven at 200*C for 40 minutes (I turned them halfway through on the other side).
2. I put the oil in a pan with high walls, and when it got hot, I added the vegetables and spices. I mixed everything thoroughly and simmered it for 5 minutes.
3. I added the meat, mixed well and left everything on medium heat. When it started to change color, I added the tomatoes and water, mixed and left everything on the fire for another 10 minutes.
4. In a bowl I beat 4 eggs and mixed them with the yogurt.
5. Next is the assembly: I used 1/3 of the composition obtained in point 4, a layer of eggplant, the composition with meat, another third of the composition of egg and yogurt, 50g of cheese, a layer of eggplant, the rest of the composition with egg and at the end the remaining 150g of cheese.
6. I put the tray in the preheated oven at 200*C for about 30 minutes or until the cheese browns nicely.

Good appetite!
Simona <3