Beef and Aubergine Moussaka with Cheese
2 medium Aubergines
150gr lean Minced Beef
1 sliced Onion
1 diced Cubanelle Pepper
2 tablespoons of chopped Tomato
55gr Turkish Kaşar or Mozzarella Cheese
½ teaspoon of Paprika
120ml of Sunflower Oil
Pinch of Salt
Pinch of Pepper
How to prepare
Pre-heat the oven to 200 C.
Partially peel the aubergines making long stripes.
Slice them vertically into 3-4 pieces 2.5cm thick then horizontally into pieces 5cm thick.
Place the aubergines in a large bowl of water with a handful of salt and soak for 30 minutes.
Dry on kitchen paper.
Add the oil the pan and when hot fry both sides of the aubergine until they are a light brown colour.
Remove and place on kitchen paper to drain any excess oil.
In the meantime, cook the beef, onion, salt and pepper for 2-3 minutes.
Add the cubanelle pepper and tomato and cook for 3-4 minutes.
Place half of the aubergine in an ovenproof dish and put half of the beef mixture on top.
Then add the remaining aubergine then the beef and sprinkle all over with cheese and then the paprika.
Place on the middle shelf in the oven and cook until cheese is a light brown colour.
The Turkish name for this dish Peynirli Patlican Musakka
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