Pairs well with Musaka with Eggplant
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Sauce / Dressing / Flavoured Butter
ihabplanet
6.8K views • 9mo ago
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Musaka with Eggplant
14.5K views • 3mo ago
1.1K
68
7.3% engagement
A delicious vegetarian musaka made with eggplant, tomatoes, onions, and a blend of spices.
00:45:00 total
Serves 4
medium
Vegetable Highlight
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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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