- 1 nutritional value of eggplant
- 2 eggplant moussaka 2.1 components 2.2 Preparation
- 2.1 components
- 2.2 Preparation
- 3 moussaka eggplant with meat 3.1 components 3.2 Preparation
- 3.1 components
- 3.2 Preparation
The nutritional value of eggplant
- Three garlic cloves, finely chopped.
- Century green sweet pepper rings to clip.
- Century green pepper, finely chopped hot.
- Century sweet green pepper, finely chopped.
- Three beads potatoes cut into slices and grilled.
- Half a lemon juice.
- Two grains of tomatoes, chopped slices.
- Little love hummus -lltzaan-.
- Little chopped parsley -lltzaan-.
- Large onion, finely chopped.
- Five tomatoes, chopped after peeling.
- Half a cup of tomato paste.
- A small half teaspoon of ground chili.
- Two grains of eggplant, sliced and grilled.
- Half a cup of water.
- Little salt.
How to prepare
- Bring a suitable container and put a little oil inside and lift it on fire until heated slightly.
- Add each of the onion and garlic over the oil and Tkulaibhma well a little onion until tender.
- Add sweet green pepper, finely chopped up the onion and mix it well and leave it on the fire until tender, then add a little chili.
- Add chili pepper in the same bowl and mix it well and leave it on fire for a few minutes.
- Add each of salt, black pepper, tomato paste, tomato over the green pepper and mix all ingredients together well.
- Add lemon juice and water mixture over the past and move it well and leave it on the backburner for a full hour until Azbk well.
- Raise a mixture of tomatoes and peppers from the fire aside after confirming his maturity well.
- Bring tray with appropriate size and put the potato slices in the bottom and then sliced grilled eggplant and then a mixture of tomato and pepper.
- Put sliced tomatoes over the sauce and sweet green pepper slices and fat face little oil.
- Chinese input eggplant moussaka in the oven at one hundred and eighty degrees centigrade until Athmr face well.
- Chinese take out of the oven and decorated with little love chickpeas, parsley and then provide directly.
Eggplant Moussaka Meat
- Kg of eggplant large size.
- Three cloves of garlic, finely chopped.
- Medium onion, finely chopped.
- Pinch of ground cinnamon.
- Vegetable oil -lkulai-.
- Three hundred grams of minced meat.
- Four grains of tomatoes.
- Package finely chopped coriander.
- Little spice problem -hsp prefer,.
- Little salt -hsp prefer,.
- Little black pepper -hsp prefer,.
How to prepare
- Chopping eggplant into thick slices after the peel and place it in a suitable container and sprinkled a little salt and leave it aside for half an hour.
- Remove the water from the eggplant slices through pressure using hands then dried with a tissue.
- Put oil in a suitable container size and lift it on fire until heated and then fry eggplant slices until golden color.
- Fried eggplant slices output of oil in a dish with an existing tissue paper to remove excess oil.
- Bring a pot suitable size and put a little oil inside and lift it on fire until heated slightly, then add the onion and garlic and fry.
- Add cinnamon and chopped meat over the onion and cook well and then add the coriander and tomatoes and stir well and be removed from the fire aside.
- Bring special tray suitable size oven and put eggplant slices fried in the bottom and then pour over the meat.
- Put slices of tomato marinated in salt, pepper and spices problem over the meat and then put it in the oven high heat until tomato juice imbibing well.
- Moussaka eggplant with meat tray output from the oven and leave it aside to cool a little and then progress.
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