Musakka-Eggplant Stew
1 Lb Ground Beef
3 Eggplants, Cut into Pieces
1 Onion, Chopped
1 Jalapeño Pepper, Chopped
5-6 Shishito Peppers,Chopped
2 Cloves of Garlic, Minced
2 Tomatoes, Diced
1 Cup Water
1 Cup Olive Oil, For Frying
2 Tbsp Olive Oil
1 Tbsp Tomato Paste
1 Tsp Salt
1 Tsp Dried Mint
1 Tsp Dried Thyme
1 Tsp Smoked Paprika
1/2 Tsp Black Pepper
Fresh Cilantro or Parsley
Peel the eggplants in stripes and cut into small slices. Put it in a large bowl and add water to cover it. Add a tablespoon of salt and leave for half an hour. Drain the eggplants and remove excess water with a paper towel. Add a cup of oil to the frying pan and heat it on medium heat. Fry the eggplants until they turn brown. Take the eggplants on a paper towel lined plate.
Add two tablespoons of olive oil to a pan and heat it over medium heat. Add the ground beef and stir constantly until it changes color and releases its juice. Add onion and garlic and mix for 2-3 minutes. Add the peppers and mix for another 2 minutes. Add tomato paste, salt, pepper, mint, thyme, paprika and sliced tomatoes and mix until all the ingredients are combined. Finally, add the fried eggplant and water and mix. Let it cook for 15 minutes on low heat with the lid closed. Take it on a serving plate and sprinkle with fresh parsley or cilantro and serve.
For full recipe video go to: https://youtu.be/yRd1JYI-fUI
Enjoy 😊
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