The gradients
1. A kilo of aubergine
2. Half a kilo of minced meat
3. big onion
4. 3 garlic cloves
5. 2 large cups of tomato juice
6. 2 medium spoons of ghee
7. frying oil
8. 1 teaspoon of black pepper
9. 1 teaspoon of meat spices
10. a small spoon of salt
11. 3 green bell peppers, or ham, as desired
Steps
Step 1:
Take a frying pan, peel the eggplant and cut it into rings, then put it in the pan until it takes on a golden color.
Step 2:
Drain the eggplant from the oil, and put it on a clean plate./p>
Step 3:
Fry the green or hot pepper slices, drain them from the oil and put them with the eggplant and Sprinkle a pinch of salt on the eggplant and pepper.
Step 4:
Sprinkle a little salt on the eggplant and pepper in a side bowl, put the ghee and onion and wait until it turns golden, then add the meat, spices and black pepper, and wait until it is ¾ cooked.
Step 5:
To prepare the tomato sauce, bring a small pan and put a little oil and garlic in it, then add the tomato juice, and wait until it gets close to the "spicing".
Step 6:
Now bring a medium-sized tray, put a little tomato juice, then put the eggplant and pepper rings, then put the minced meat, and finally put the rest of the tomato juice.
Step 6:
Turn on the oven at 180 degrees, put the tray in the oven, and wait for a quarter of an hour, then enjoy the moussaka tray after it turns red.
