The first Turkish moussaka was prepared in the Ottoman Empire. The main difference from the Greek version is that it is not prepared in layers. Tomatoes, eggplant and minced meat are fried mixed with the rest of the ingredients.
Ingredients
- Minced meat - 200 g
- Eggplant - 200 g
- Tomatoes (medium) – 3 pieces
- Onion - 1 piece
- Olive oil - 4 art.l.
- Ground black pepper - to taste
- Salt - to taste
- Water (hot) – 1 glass
Step-by-step cooking recipe
Cut eggplants into circles, rinse and dry thoroughly with a paper towel.
Chop tomatoes and peeled onions.
Turn on the "Frying" mode, pour in half the oil and fry the eggplants until golden on both sides.
In the vacated bowl, heat the remaining oil and fry the onion until transparent.
Add the minced meat and cook for 10 minutes, stirring occasionally.
Add tomatoes, fried eggplant, hot water, salt and ground pepper. Activate the "Quenching" mode for 10 minutes.
Did you like the recipe?
0 comments