Blue eggplant moussaka.
Blue eggplant moussaka, ingredients:
- 1 kg of blue eggplant,
- 3 eggs,
- 200 g of beer cheese or some other,
for the sauce:
- 1/2 liter of tomato juice,
- two heads of onion,
- 4 cloves of garlic,
- 2 spoons of flour,
- breadcrumbs for sprinkling the casserole
for frying:
- 3 eggs,
- flour and fat or oil.
Blue eggplant moussaka, preparation:
- Peel and cut the blue aubergine for frying, add salt and leave to drain.
- Drain and dry them by beating the eggs with a fork and dipping the pieces of blue aubergine into them, which were first rolled in flour on both sides and placed in well-heated oil or fat.
- Cook the sauce by first sauteing the onion and garlic, adding 2 tablespoons of flour, tomato sauce and 2 dcl of water.
- Arrange the fried eggplant in a pan that has been greased and sprinkled with breadcrumbs, pour the sauce over it and grate some of the cheese, and repeat until everything is used up.
- Bake at 200 degrees for about 30 minutes.
The preparation time is about 90 minutes, and the dish is for 6 people.
Jelica Podrascanin
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