TURKISH MOUSSAKA

By Kiep

Ingredients

• 1 kg long eggplants
• 300 gr. minced meat either lamb or beef
• 1 middle size onion thinly chopped
• 3 tablespoons fresh butter or corn oil
• 1 small bunch of parsley thinly chopped
• 1 -1/2 cup boiled chickpeas
• 1 glass of water (for the baking)
• 2 large tomatoes pulped or 1 full tablespoon of tomato paste,
• olive oil or corn oil for frying the eggplants
• 1 teaspoon of cumin
• 1 teaspoon of cinnamon
• 1 teaspoon of allspice
• Salt

Details

Servings 6

Preparation

Step 1

Peel eggplants in stripes, slice them and allow them to rest, before frying, in cold salted water for one hour.
Sizzle onion lightly in a saucepan, add minced meat and sizzle till it absorbs its juices. While you add the tomato paste you still stir the meat. Add chickpeas and parsley.
Fry eggplants in plenty of olive oil and when they are golden brown remove from heat and place them on a kitchen toilet paper in order to drain excess of olive oil. Arrange the eggplant slices in a cooking pot, put on top the meat with the chick peas, sprinkle with spices and cook for 10-15 minutes, until eggplants are plump, juicy and soft.
Allow moussaka to cool for 10 minutes and then invert onto a platter. Served cool or even cold.