Eggplants Musakka[Patlican Musakka] -

Eggplants Musakka
[Patlican Musakka]

Ingredients

10 eggplants
2 cups sunflower oil
4 onions
250 gr. minced beef or lamb
500 gr. tomatoes
Salt
250 gr. tomatoes

For decoration:

1 teaspoon pepper
1 pinch chopped parsley
3 cups water
4 tablespoons butter

Details

Serves: 10

Method

Cut the stalks of the eggplants and peel. Cut in lengthwise at ½ cm thickness. Sprinkle 1 tablespoon of salt over the eggplants and set aside for 30 minutes.

Peel the onions and chop finely. Melt the 4 tablespoons of butter in a saucepan and add the onions. Cook for 3 minutes and add the minced meat. Cook for another 5 minutes stirring continuously and add tomato, salt and water. Cook for 20 minutes and set aside. Wash the eggplants and drain. Pour some sun flower oil into a saucepan and heat. Add the eggplants and cook. Place the eggplants with a strainer over a kitchen paper to take excess oil.

Arrange half of the aubergines into a saucepan and put the minced meat to the center. Place the rest of the aubergines over the minced meat. Arrange the sliced tomatoes over the eggplants. Add the water and bake in a moderate oven for 25-30 minutes.

Related food category:

• Lamb, Mutton and Goat
• Beef
• Vegetable and Side Dishes