Hi all.
We continue to deal with the summer crop. The zucchini distributed almost everything or ate, now the turn of eggplant came.
We once already made Musak a couple of times, but in the first case it was not entirely authentic, and in the second somewhat overloaded.
Today, armed with experience, we will prepare a simpler, but no less delicious version of this wonderful dish.
There will be no carrots, potatoes, zucchini and Behamel. Only eggplant, minced meat (we have pork, but you can), minimal vegetable accompaniment and sour cream.
Although we limited ourselves to only black pepper, of course, it is not forbidden to add your favorite spices — Zira, coriander, paprika, etc. The main thing is that it is tasty!
Product set:
- Minced meat, 400 gr.
- Sour cream, 200 gr.
- Eggplant, 2-3 pcs.
- Tomatoes, 2-3 pcs.
- Bulgarian pepper, 1-2 pcs.
- Onion, 1 pc.
- Garlic, 2-3 teeth
- Black pepper, vegetable oil, salt
Peel the eggplants, cut into thin plates, onions and pepper, cut into a cube, punch tomatoes with garlic with a blender to a puree state.
Fry the eggplant in vegetable oil in a minute on each side, put it to the side.
Fry the onion and pepper for a couple of minutes.
Add the minced meat, fry for three minutes, fragmenting lumps.
Pour tomatoes, salt, pepper to taste, simmer for medium heat for 10 minutes.
We put half the minced meat at the bottom of the form, half the eggplant, half of the sour cream, repeat it again in the same order.
We send to the oven preheated to 180 ° C for 20 minutes and serve, sprinkling with some kind of greens.
Bon appetit!
