PATLICAN MUSAKKA

EGGPLANT MOUSSAKA

Serves 6-8

Ingredients:

• 1 lb of ground beef
• 6 baby eggplants ( cubed )
  
• 1 large onion (chopped )
  
• 10 cloves of garlic (chopped )
  
• 1 fresh green pepper ( chopped )
  
• 3 large size of tomatoes ( peeled and chopped )
  
• 1 tbsp of tomato paste
• 2 tbsp of vegetable oil
  

• 1/2 cup of boiling water
  
• 1/2 tsp of black pepper
• salt

Take 1 cup of vegetable oil in a pot over high heat. Fry the eggplants turning occasionally.Place eggplant cubes in a baking dish.
(I prefer not to fry eggplants, just drizzle some olive oil onto eggplant cubes and broil until the eggplants are soft and light brown. )







In a medium skillet, take ground beef with 2 tbsp of vegetable oil over medium heat. When the beef is cooked, add chopped onion, chopped pepper, and chopped garlic into the skillet and cook them together for 5 minutes. Add tomato cubes, tomato paste and 1/2 cup of boiling water into the skillet and cook for another 5 minutes. Turn the heat off, add black pepper and salt. Spread this sauce on top of eggplants. Preheat oven 400F and bake for 30 minutes. Serve with rice and cacik.