Eggplants Moussaka

Ingredients for two portions

• 1 kg of eggplants
• 400 g of pork and cow minced meat
• 1 big onion
• 2 eggs
• 100 g of sour cream
• vegetable oil
• salt, pepper

Cooking procedure

1. Skin off the eggplants. Slice them longitudinally, in stripes of 2 cm thick.
2. Salt them. Leave them aside for 15 min.
3. Press them and throw away the black liquid which results.
4. Fry them 2 min on each side, at medium temperature.
5. Cut the onion small.
6. Boil it with the minced meat, at medium temperature, for 5 min. Add salt and pepper.
7. Put in a pot with oil and 100 g of water, one layer of eggplants, then one layer of meat with onion. Repeat until you finish all ingredients.
8. Put the pot in the oven, at medium temperature, for 15 min.
9. During this time, scramble the eggs, salt and pepper them.
10. Add the sour cream to the eggs and stir well.
11. Pour the mixture on top of the food in the pot, then put it back in the oven for 10 more minutes.

Serve hot.

If you liked this recipe, you may also like these ones:

No related posts.