Salads and appetizers
Eggplant Moussaka
What sets the "What Are You Cooking Today" collection apart is that we learn a new method every day, whether for a recipe we have never tried before or a traditional one with a special touch... In this collection, every recipe has been tried and prepared by home cooks, so anyone can make it with confidence that it will turn out well. We tried this quick and easy eggplant moussaka, but we swapped fried eggplant for roasted eggplant, and that choice is up to you and your preferred diet.
Total time30 min
Prep10 min
Cook20 min
Yield4 servings
DifficultyEasy
ReviewsNo public ratings yet
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Recipe tags
Salads and appetizersInternationalVegetarianGluten freeNut freeEgg free
Ingredients
- Peeled and fried eggplant
- Peeled and chopped tomatoes
- Sliced garlic
- Onion
- Sweet red pepper
- Hot green pepper
- Tomato paste
- Dried tomatoes
- Salt
- Eggplant moussaka recipe from a friend of the What Are You Cooking Today website:
- Hana Mussa
- Note: Moussaka works as a main dish or as a side dish and appetizer.
Method
- Fry the eggplant and drain it well from the oil, then place it on kitchen paper towels.
- Fry the onion and garlic in a spoonful of vegetable oil; when they change color, add the red pepper and hot pepper.
- Stir the vegetables together over high heat to keep the bold flavor of each different vegetable.
- Add the tomatoes, tomato paste, and sun-dried or dried tomatoes...
- Cover the pot for about a quarter of an hour so a broth or sauce forms, then finally add the fried eggplant and cover the pot again so the eggplant absorbs all the flavors...
- Finally, add salt, to taste.
