I just love eggplant musakka. Whenever I am out and this is being served in the restaurant, it is my first choice. I cannot cook it too often as it requires frying and this makes the whole the kitchen smelly. However this last time I cooked to take pictures it was so good my husband – who is the one who cannot stand the frying smell – said “the best ever”, so perhaps I can cook it more often now.
You can skip the frying part, but I cannot say that it will be as delicious. You can do the frying in the oven. You can fry on stove with high heat have the eggplants soak up less oil.
Besides having to fry the eggplants there is not much challanging about this recipe. You just peel the eggplants to make them look like they are wearing pyjamas. Then soak them up in salty water to get rid of their black water and sour taste. By the way for this dish choose skinny and long eggplants, you will need to dice them so if they are skinny you wont need to cut them into half.
Then fry and cover with cooked minced meat, cook all together for a short time and serve with fresh chopped parsley garnish.
Using a knife cut off the stems and leaves of the eggplants. Peel the eggplants vertically in stripes to look like striped pyjamas.
If the eggplants are too long to fit in a bowl, cut horizontally into half.
Soak the eggplants in salty water. 1 table spoon salt will be enough. Keep eggplants in this water for at least 20 minutes to get rid of the sourness and the black color of eggplants. If necessary put someting heavy on top, to press down the eggplants into the water. When time is up, take them out, rinse and dry well with a paper towel.
Slice the eggplants to 1,5 cm thick dices.
Heat the olive oil in a pan slightly. Fry the eggplants over high heat for about 5 minutes. Turn them once in a while so they are light pinkish on all sides. When ready remove from the pan and set aside.
Add about 4 table spoons/50 milliliters of olive oil to a skillet.
Add the chopped onion and saute until pinkish over medium hight.
Add the crushed garlic and saute for another minute.
Cut off the stems and take out the seeds of the peppers. Chop to small pieces. Add to the onions. Saute for another minute.
Add the minced beef. Saute occasionally until the meat first leaves out and then absorbs back its water.
Then add small chopped tomato and half of the chopped parsley.
Season with cummin, salt and ground black pepper and cook for a further 5 minutes. Set aside.
In a pot lay down all the fried eggplants and cover with cooked meat.
Mix a tablespoon of tomato paste with 300 milliliter warm water and add.
Cook on stove or in an ovet at 190 degrees celcius for about 30 minutes.
Garnish with fresh chopped parsley before serving.