Egyptian Moussaka

Egyptian Moussaka

Ingredients

1- Roomy eggplant.

2- Bell pepper.

3- Pepper heat.

4- garlic.

5- tomato juice.

6- vinegar.

7- latency.

8- salt.

Preparation method:

1- Wash and peel the eggplant well, then cut it into rings.

2- Make sure the pepper pods are well cleaned and cut into longitudinal rings or slices.

3- Bring the pan and heat the oil well until it is ready for frying, put the eggplant slices and continue to brown them until you take the golden color.

4- Drain the eggplant from the oil using a flat dish with thick kitchen wipes.

5- Now fry the peppers in the same way as the eggplant, and strain from the oil.

6- Bring a tray and put a little oil, then put the garlic on hold and wait for it to turn golden.

7- Add a little vinegar, then put the tomato juice, put the cumin and salt, and wait for it to simmer.

8- 2 minutes before the tomatoes are tender, put the eggplant and pepper slices in the tray in an organized manner, and leave it on the heat for 4 minutes.

9- You can put the tray in the oven for 3 minutes under the grill or just settle it on the stove.