Eggplant and paprika moussaka
This fine dish is the right age and I am thrilled every time. Everyone who has tried it so far has been looking for a recipe. There is a bit of work to prepare, but it definitely pays off.
Preparation steps
- Peel the aubergines into strips, ie peel about 3-4 strips wide, then leave the skin and peel again. Cut the aubergines into rings about 2 cm wide, add salt and leave to stand for about 15 minutes. After 15 minutes, rinse the eggplants, dry them and roll in breadcrumbs. Arrange them in a greased pan, then coat them with oil on top. Bake at 210 degrees for 40-45 minutes.
- Meanwhile, prepare the meat. Fry the onion until golden yellow. Add the garlic and 2 diced peppers and fry briefly. Then add the minced meat and simmer until the water disappears from the meat.
- Then add spices, tomato concentrate and water. Mix everything and cook for a few minutes, add chopped parsley and remove from the heat.
- Arrange the roasted aubergines in a deeper pan measuring 30x25 cm, then place the meat over the aubergines.
- Finally, cut the rest of the peppers into rings and arrange them over the meat. Press a little with your hands to merge with the meat.
- Bake in a preheated oven at 200 degrees for an hour.
- Pleasant :-)
