This dish is surprisingly tasty and wonderfully delicious. I have cooked different versions of mousakka on a number of occassions, but none as easy as this one. Since cooking this, it has become a regular favourite on our dinner table.
Ingredients:
- 2 potatoes
- 2 zucchinis
- 2 eggplants
- Vegetable oil for frying
- Cheddar cheese for topping (around 1 cup)
For minced meat mixture:
- 150g ground beef
- 1 onion
- 1 tomato
- 2-3 green capsicums
- 1 clove of garlic
- 1 tsp of tomato paste
- Vegetable oil for frying
- 200mL of water
- Salt and pepper, to taste
Method:
- Preheat oven to 200-degrees.
- Peel the potatoes. Cut in half and then slice to make a moon shape.
- Wash the eggplants and cut the same way as the potatoes.
- Wash and slice the zucchinis.
- Fry all vegetables in oil until almost cooked and lay flat on paper towel to allow to cool.
- Dice the tomato, onion and green peppers. Fry the onion in pan until soft and add tomato and capsicums. Fry for a further 1 minute.
- Drain off any liquid and add the ground beef to the pan. Fry until browned.
- Add the tomato paste and season with salt and pepper. Cook for a further 3-4 minutes.
- Add the water and cook gently over medium heat for 5 minutes (or until the water has evaporated), stirring occassionally.
- Arrange the vegetables in a baking dish (per photo. Howeverm if you’re feeling lazy, you can simply lay the vegetables in a dish, it will still work). Top with the ground beef mixture and cover with grated cheese.
- Cook in 200-deg oven until brown.