Monday، 20 July 2009 - 12:00 AM
This is a traditional dish known all over the Middle East countries. It is loved by almost everybody. It is easy and tasteful. Suitable for everyday cooking.
Main ingredients Eggplants, Tomatoes, Minced meat
Time of preparation 40 Minutes
Time of cooking 40 Minutes
1 kg Eggplant ,peeled and sliced (1 cm thin)
2 Onions ,medium size, finely chopped
2 Green Pepper ,medium size
1/3 kg Minced Meat
4 Tomatoes ,red
1 tsp Garlic ,crushed
4 tbsp Vegetable Oil
Vegetable Oil ,for frying
1 tbsp Raisins ,or 1 tsp sugar (optional)
2-3 tbsp Tomato Paste Fine Foods Knorr
1 Green Chili Pepper ,thinly sliced
Salt and Pepper
In a medium pan, heat 2 tbsp oil over medium heat. Stir in one chopped onion until yellow. Add minced meat, salt and pepper and stir. Reduce heat, cover pan and leave to cook for 15 minutes.
Preparing tomato sauce
Slice 2 medium tomatoes and blend the rest in a blender with 1/4 cup water.
In a small saucepan, heat 2 tbsp oil over medium heat. Add the other chopped onion and garlic stirring frequently until golden.
Add blended tomatoes, tomato paste, 1/2 cup water, salt and pepper. Reduce heat and leave to simmer for 20 minutes. After about 15 minutes, add sugar or raisins.
Preparing and cooking messaka’a
Cut one green pepper into squares and slice the other into thin slices. Fry green pepper squares in oil and set aside.
Fry eggplant slices in oil until just golden (don’t over fry). Heat oven to medium-high heat (200 C).
In a baking dish, arrange eggplant slices at the bottom making one layer then arrange green pepper squares. Arrange another layer of eggplant. Sprinkle chili pepper pieces over the dish.
Pour tomato sauce over layers then add minced meat to make a layer on top. Arrange tomato and green pepper slices on surface.
Place in oven and leave for 30-35 minutes. Serve right away in the same dish.