A healthy variation of the Moussaka. Low in fat but high in taste.

Don't forget to subscribe for more recipes :)

----

Ingredients:
- 1 Kg of large eggplants (apx 3-4), sliced in 1-inch circles
- 500 gr of ground lamb or ground beef
- 4 tablespoons vegetable oil
- 1 large onion
- 4-5 cloves of garlic
- 4 tablespoons tomato paste
- 7-8 large medium tomatoes, chopped finely
- 1 large green pepper
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground cinnamon
- ½ cup water

Directions:

Roasting the eggplants:
- Pre-heat oven to 200 C or 400 F
- Brush the surface of the eggplant circles with 2 tablespoons of vegetable oil using a pastry brush, or your fingers. Turn them and brush the other side.
- Place the eggplant circles in one layer in a large roasting dish.
- Roast them in the oven for 30 minutes or until they become brown and soft. Then turn them and roast the other side, until it becomes brown and soft

Tomato-meat sauce:
- As the eggplants are roasting, start preparing the sauce by pouring the remaining oil in a large pot.
- When the oil is hot, sauté the onion and garlic until they become golden
- Add the ground meat and cook until browned and all its water dries out
- Add the spices, tomato paste and stir
- Add the pepper and the tomatoes, stir
- Add the water, turn down the heat to low, and simmer for 30 minutes

Assembling the casserole:
- Create an indentation in the eggplant slices by pushing the centre down with your fingers
- Spoon some sauce to fill the eggplant “cup”
- Repeat for all the remaining eggplants
- Place the dish in the pre-heated oven and bake for 30 minutes
- And enjoy!

----


Follow me on social media for more recipes:

Facebook:
  / cookingwithamira  

Instagram:
@cookingwithamira

Twitter:
@CookWithAmira

---

Music:

"Bright Wish" Kevin MacLeod (incompetech.com)
"Modern Jazz Samba" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/b...