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Moussaka.eggplant.potato.tt

#the ingredients :

¤ Two large eggplants.

¤ Four grains of potatoes.

¤ teaspoon of salt.

¤ Four pieces of chopped tomatoes.

¤ Onion cut into wings.

¤ Two pods of chopped green chili.

¤ Two tablespoons of olive oil.

¤ Two cups of cooked minced meat.

¤ Two tablespoons of tomato sauce.

¤ two cups of water.

¤ Four cloves of crushed garlic.

¤ A teaspoon of mixed spice.

¤ Half a teaspoon of chopped coriander.

¤ Half a teaspoon of cumin.

¤ Half a teaspoon of crushed chili.

¤ Three tomatoes, cut into slices.

¤ A quarter of a teaspoon of black pepper.

A quantity of vegetable oil.

#How to prepare :

Cut the eggplant into long strips.

 Sprinkle the salt on the eggplant slices, then leave them for five minutes until drops of water form on them.

Dry the eggplant slices from the water and salt using kitchen paper.

 Cut the potatoes into fingers.

 Put an amount of oil in a frying pan and put it on a medium heat until the oil gets hot.

 Fry the eggplant slices until browned, then transfer the slices to kitchen paper to get rid of the excess oil.

 Fry the potato fingers until browned, then transfer them to kitchen paper to get rid of the excess oil.

Put the oil in a wide frying pan and heat it over a medium heat.

 Add onions and stir until it wilts, then add garlic, and pepper, stirring until the garlic turns red.

Add tomatoes and stir for two minutes, then add tomato sauce, water and season the ingredients with mixed spices, salt, black pepper, cumin, coriander and chili.

Leave the sauce for five minutes until it becomes thick.

Preheat the oven to a temperature of one hundred and eighty degrees Celsius.

Prepare the oven tray and distribute half the amount of tomato sauce on the bottom.

 Put a little minced meat on the edge of the eggplant slice, put a finger of potatoes, then wrap the eggplant slice on the meat and potatoes.

 Arrange the eggplant rolls stacked on the baking tray.

 Distribute the remaining amount of tomato sauce over the eggplant and distribute the tomato slices over it.

 Put the tray in the oven for forty minutes until it becomes thick.

 Serve the moussaka hot.