Eggplant moussaka

Eggplant Moussaka Materials
3 medium eggplants belt - peeled and chopped multicolored oblique
Sunflower oil - for frying
Olive oil
1 onion
300 gr. medium-fat meat
1 teaspoon salt
1 teaspoon ground black pepper
1 green pepper - chopped small
4 medium tomatoes - peeled, diced cubes
½ cup water
½ ties parsley
Supplies for Over
1 teaspoon tomato paste
1 cup water


Cut the eggplant stems, peel the shell calico, precise diagonal slices. Rub salt, after waiting 5-10 minutes dry with kitchen paper. Angry sunflower oil fry the eggplant on paper towels until you get the color field.

Heat the olive oil in a separate pan, sauté onions, add chopped, then add the minced meat, the seasoning and cook. Minced meat is cooked, add the pepper, and cook until tender. Then add tomatoes and cook water. Stir in the parsley on the Gold Close by finely chopped.

Half of the fried eggplant on baking cup, also minced mortar on the mortar, cover with minced meat with the publication of the half, and the remaining eggplant. The remaining minced mortar broadcast over the eggplant.

After opening with tomato juice on a separate tape broadcast on the moussaka.

Finally, sprinkle with finely chopped parsley minced mortar on. Bake in a preheated 180 degree oven for 15 to 20 minutes off the foil on it.