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Moussaka with eggplant

Moussaka with eggplant

Need:

▪ 2 large eggplants
▪ 4 potatoes
▪ 5 egg
▪ 2 onions
▪ 500 g of ground meat
▪ a spoonful of dried herbs
▪ pepper, salt
▪ 5 dl of milk
▪ 1 dl of oil
▪ 200 g of flour

Preparation:


Peel the eggplants, cut them lengthwise into strips, sprinkle with salt and let them stand.

Shake the egg whites, add the egg yolks and roll each eggplant slice in flour, then in the egg and fry.

For the filling, fry the onion, add the meat and honey.

In an oiled bowl, arrange fried eggplant, meat, grated potato, meat and eggplant.

Shake the eggs and milk, pour over the moussaka and bake for 40 minutes at 220 degrees. /Telegraph/