Peel your eggplants in a striped pattern and cut them as you wish. To draw out the bitter water of the eggplants, add water and some salt to a large bowl and place the eggplants in it. While the eggplants are soaking, let's put our oil in a pot and start sautéing our onions. After the onions have lightly browned, add our ground meat to the pot and sauté. After our ground meat has lightly sautéed, add our garlic and peppers to the mixture and continue to sauté. Add salt and black pepper, then turn off the stove. In a separate frying pan, lightly fry our eggplants, which we have squeezed dry, in a little oil. (Be careful not to fry them too much as they will also cook in the oven.) Arrange our eggplants on the bottom of our baking dish. Spread our ground meat mixture evenly over the eggplants. Dilute our tomato and pepper paste with water in a bowl and pour it over our baking dish. Bake in a 180-degree oven for 30-40 minutes. Sprinkle with chopped parsley after removing from the oven. Serving suggestion: You can serve our eggplant moussaka with rice pilaf. Ingredients:
- Half Kg Eggplant,
- Half Kg ground beef,
- 1 large onion,
- 2-3 cloves of garlic,
- 2 tablespoons tomato paste,
- 2 tablespoons pepper paste,
- 2 red peppers,
- 2 green peppers,
- 1.5 cups frying oil,
- 1 cup hot water,
- Salt, Black Pepper, Red Pepper Flakes.
