Ingredients for our 9 portions of food;
2 large potatoes
3 large eggplants
3 green peppers
1 red chili pepper (can also be capia)
2 onions
2 tomatoes
2 cloves of garlic
1 tablespoon of tomato paste
1 coffee cup of oil
300 g minced meat
Spices ;
1 teaspoon salt
1 teaspoon paprika
1 teaspoon black pepper
a pinch of parsley
For frying: oil
First of all, let's cut the eggplants that we peeled variegated into rings. Let's fry both sides in hot oil. Let's take the potato on a towel and fry the potato that we sliced ​​into rings in the same oil. Let's take it on paper towel to absorb excess oil. (If you wish, you can fry the vegetables in the oven or in the airfryer)
If there is too much oil in the same pan, take some of it. Let's fry the edible chopped onion, red and green peppers in the remaining 1 cup of oil. When it turns pink, let's take the ground beef. Let's continue to fry it well by crushing it with the back of the spoon. When the minced meat is roasted, let's fry it by adding tomato paste and chili peppers. Finally, let's throw the tomatoes, garlic and the remaining spices and fry it with tomatoes for 2 minutes and take it off the fire. Take it off the heat, add finely chopped parsley and mix it.
Let's put the potatoes back to back on the bottom of my pyrex. Let's spread half of the minced meat mortar on it. Then let's arrange the second layer of eggplants and place the remaining minced meat on the eggplants. Let's flatten it with the back of the spoon. Let's take half a glass of water into the pan in which we made the minced meat, mix it and pour it over the food. Let's decorate it as we wish and cover it with greaseproof paper and send it to the oven.
Let's cook for 30 minutes in a preheated 180 degree oven, covered, then take the oiled paper and bake for 15 minutes, uncovered. You can serve by sprinkling parsley while serving 😉
Enjoy your meal. Don't forget to like and subscribe to my channel dears.
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