Egyptian Moussaka

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 6
• 1 kg eggplant, peeled and cut into rings
• 250 g minced meat
• 1 tablespoon butter or 1 tablespoon margarine
• 1 large chopped onion
• 1/4 cup water
• 3 tablespoons tomato paste
• 1 tablespoon sugar
• salt and pepper
• oil (for frying)
• sultana (optional)

Recipe

• 1 fry the eggplant rings till it has a reddish brown color.
• 2 strain it very well by a strainer or by putting the fried eggplants on kitchen handkerchiefs.
• 3 in a sauce pan put butter or margarine till it melts, add onions and stir till it has a reddish color then add meat.
• 4 stir from time to time till meat is cooked.
• 5 add tomato paste, sugar, salt and pepper, few sultanas and water.
• 6 boil for 2 minutes till it is a thick sauce.
• 7 in a tin pan put 1 layer of eggplant and a small layer of sauce, then another layer of eggplant and put all the remaining sauce on top and then straighten the surface (eggplants should be only 2 layers).
• 8 put it in oven at 180 degrees for 15 minutes.
• 9 serve it with rice or bread.