Eggplant Mousaka (Patlican Musakka)

Eggplant Mousaka (Patlican Musakka)

½ lb ground beef
1 lb eggplant

3 medium potatoes

2 tomatoes, diced

1 big onion, chopped

2 Tbsp canola oil

2 green peppers, chopped

1 Tbsp tomato paste

2-3 cloves of garlic, chopped

½ cup hot water

¼ tsp black pepper

¼ tsp cumin

1 tsp salt to taste

1 cup canola oil for frying

Peel eggplants and slice in ½ inch wheels. Leave them in salty water for about 15-20 minutes. Peel potatoes and slice them in 1/3 inch thick wheels as well.

Take canola oil in a frying pan and fry both sides of potatoes lightly. Place them over a Pyrex or oven tray. Sprinkle with salt. Dry eggplants with paper towel and fry them as well. Place fried eggplants over potatoes and sprinkle with salt.

Take 2 Tbsp of canola oil and ground beef in another pan and cook for about 2-3 minutes over medium heat. Stir in onion and cook for 3 minutes. Add tomato paste and tomatoes. Cook for about 5 minutes over low-medium heat. Add pepper, garlic, salt and spices. Cook for 1-2 minutes and add hot water.

Transfer this mixture all over the Pyrex/oven tray evenly. Make sure the eggplants and potatoes are covered with the mixture. Preheat the oven to 400 F (200 C) and bake for about 35-45 minutes.

Serve hot/warm.