Eggplants in Red Sauce The Best Recipes

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Eggplants in Red Sauce

"This is a traditional Iraqi dish (close to Greek moussaka). Every circle of relatives has their own recipe. You can serve it with white rice or bread."

Ingredients :

vegetable oil for frying
2 eggplants, sliced into rounds
1 pound tomatoes, halved
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
half pound floor beef
1 massive potato, diced
1/three inexperienced bell pepper, chopped
1 tablespoon tomato paste
salt and floor black pepper to taste
half of lemon, juiced

Instructions :

Prep : 30M	Cook : 6M	Ready in : 55M

Heat a half inch of vegetable oil in a large saucepan over medium-excessive heat. Fry eggplants in batches till golden brown, about 1 minute in line with side. Transfer to paper towels to empty.
Puree tomatoes in a blender until smooth. Press via a strainer, discarding seeds and skins.
Heat olive oil in a large skillet over medium warmth. Add onion and garlic; prepare dinner and stir till translucent, 3 to five minutes. Add beef and prepare dinner until not crimson, about five mins. Stir in potato, inexperienced bell pepper, and tomato paste. Season with salt and pepper.
Stir tomato puree into the skillet. Simmer until sauce thickens, about 10 mins. Add fried eggplant and lemon juice. Simmer till flavors integrate, about five mins more.

Notes :

Using clean tomatoes makes all the difference.
For a more healthy version, roast eggplants rather than frying them.
We have determined the dietary value of oil for frying based totally on a retention value of 10% after cooking. Amount will vary relying on cooking time and temperature, element density, and unique form of oil used.

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