International Community Odense Odense International Cookbook | Page 75

Eggplant Musakka

Turkey

Ingredients:
3-4 medium eggplants/aubergines
250 g ground lamb
2 medium onions, diced
2 long green peppers, diced
2 tomatoes, finely diced
1 tbsp tomato paste
1/3 cup vegetable oil
1 tsp salt
Bowl with enough salt water
to cover eggplant

Steps:
1. Peel the eggplants and soak them in salty water for half an
hour.
2. Fry the diced onion with oil until it turns pink.
3. Add the finely diced pepper and ground meat,
stir consistently for get a smooth mixture.
4. When all of the water evaporates, add tomato paste and
then diced tomato.
5. Finally add salt and turn off burner. Transfer meat mixture to
separate bowl.
6. Slice the eggplants which have soaked in salt water.
7. Place the diced eggplant into pan where meat mixture was
cooked, place meat mixture on top of eggplant.
8. Cook over medium heat without water for 5 min.
then add 1 ½ cups hot water and put it in a 220 °C preheated
oven. Cook for about 30-35 more min.

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