Musaka with Eggplant
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A delicious vegetarian musaka made with eggplant, tomatoes, onions, and a blend of spices.
00:45:00 total
Serves 4
medium
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Ingredients
- eggplant - 1 small (cut into cubes and salted)
- tomatoes - 4 (cut into cubes)
- onions - 2 (sliced)
- garlic cloves - a few (crushed)
- dried mint - 2 small tablespoons
- vegetable oil - watch the video to see (for frying)
- salt - watch the video to see (to taste)
Instructions
- Prepare Eggplant: Peel and cut the eggplant into cubes, salt them to drain excess water.
- Fry Eggplant: Fry the eggplant pieces until browned, then remove from oil.
- Cook Onions and Tomatoes: In the same oil, fry garlic cloves until they take on some color, then add onions and cook until transparent. Add tomatoes and cook until the sauce thickens.
- Combine and Cook: Add the fried eggplant back to the pot with the sauce, sprinkle with dried mint and crushed garlic, and stir gently. Cover and cook for a few minutes to combine flavors without letting the eggplant fall apart.
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