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Apr 13

Written by: SuperUser Account
Tuesday, April 13, 2010 

 3-4 medium eggplants
 250gr ground lamb
 2 onion, medium size
 2 long green peppers
 2 tomatos
 1 tbsp tomato paste
 1/3 cup vegetable oil salt

  Peel the eggplants, rest it in salt water for half an hour.
  Fry the diced onion with oil until it turns pink.
  Add the finely sliced pepper and ground meat, stir consistently for get a smooth mixture.
  When all of the water evaporates, add tomato paste and then grated tomato.
  Finally add salt and turn the stove off.
  Slice the eggplants,which are rested in the salt water as mausaka style.
  Place the warm mixture which you have prepared in to bowl.
  Place the aubergines in the pot which you have cook the mixture in it.
  Add the mixture with ground meat on it. 
  Cook over medium heat without water for 5 minutes, and then add 1 + 1/2 cups hot water and put it in a 220c preheated cook for about  30-35 more minutes.Enjoy

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