Ingredjenti
Bajdunġal1 kilogram
Laħam imqadded0.5 kilogram- Large Onion1 piece
Ghee2 tablespoons- Tomato Juice or Sauce Packet1 cup
Żejt tal-kċina1 cup
Salt0
Peprina sħiħa1 piece
Peperoni Aħdar2 pieces
Speċijiet tal-laħam0
Bżar iswed0
Passi
- 1
Peel the eggplant and cut it into slices, then fry it in oil and set it aside.
15 minGħodda meħtieġa:
Pan - 2
Put the ghee in a frying pan over heat, add the chopped onion, and stir until it turns golden, then add the ground meat and stir the mixture.
15 minGħodda meħtieġa:
Pan - 3
Add the spices, salt, and black pepper, then after the meat is three-quarters cooked, add a cup of tomato juice and let the sauce thicken.
15 min - 4
Prepare a medium-sized rectangular tray and place a layer of eggplant followed by a layer of meat.
15 minGħodda meħtieġa:
Tazza - 5
Slice the green and hot peppers into rings and place them on the meat, then add another layer of eggplant.
15 min - 6
Place the eggplant moussaka tray in the oven for 10 minutes at 180 degrees.
10 minGħodda meħtieġa:
Forn
Fatti tan-Nutrizzjoni
* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

