Tuesday, May 28, 2013

Eggplant Moussaka

Moussaka was originated from Middle East countries and spread to the East Europe through Ottoman Empire. I will show hot to make eggplant moussaka. You can use other vegetables, such as squash, potato..


  • 4 Japanese eggplants (I had only regular ones, but Japanese is better for this recipe)
  • 1 medium onion
  • 1/2 lb ground meat
  • 2 tomatoes
  • 3 tablespoons butter
  • 1 cup of vegetable or sunflower oil
  • 2 cups of water
  • Salt
  • Black Pepper
  • Parsley 


Peel and slice eggplants and put in a bowl together with water and salt. Like in the picture. After 15 minutes take eggplants and put on a paper towel, let them dry. Fry them in a pan.

In another pan put some oil, chopped onions and ground meat and cook. After they are roasted, add peeled and chopped tomatoes and salt and pepper. Cook another ten minutes.

Take a flat pot and put some eggplants on the bottom. Add meat mixture on top of eggplants, and then put eggplants on top of meat again.

Repeat this procedure until you use all ingredients. Add 2 cups of warm water and cook about 20-25 minutes in medium low heat. You can add chopped parsley to decorate, after it is cooked.


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