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Sunday, 16 April 2017

Eggplant Moussaka - Greek Style


          This is a Greek style recipe where the fried eggplants are covered with a delicious tomato sauce and baked to perfection. This is a simple version without any cheese, white sauce or any meat. This s a very popular Greek cuisine and it is my very first attempt at preparing it. 

          A very simple and an easy recipe, it is had as it is, but I relished as a side dish with chapattis, a la Indian style. It was simply awesome. So do give it a try if you are looking for something new and an exciting baked delicacy.











  • 1 large eggplants, sliced into thick pieces
  • 1/2 cup olive oil / or any other oil
  • 1 tsp. chopped garlic
  • 2 large onions, chopped
  • 2 green bell pepper, chopped
  • 2-3 tomatoes, chopped
  • 1-2 tbsp. tomato paste
  • salt to taste
  • 1/2 tsp. pepper powder
  • 2-3 tbsp. coriander leaves, chopped
  • 1 tbsp. toasted sesame seeds
  • 1 tsp. red chili flakes








          Smear the eggplants with some salt. Heat oil in a pan and fry the eggplants till light golden brown on both sides. Drain and arrange on a baking dish.

          In the same oil fry the garlic till it changes colour. Add the onion and saute for 2 minutes. Now add the capsicum, tomato paste, tomatoes, salt and pepper. 

          Cover and cook on a medium flame till it turns soft and the moisture dries up. Pour this sauce over the eggplants. 

          Bake in a pre heated microwave oven at 180 degrees C for 7-8 minutes. Serve, garnished with coriander leaves, sesame seeds and chili flakes.





                  Smear the eggplants with some salt. Heat oil in a pan and fry the eggplants till
                  light golden brown on both sides. Drain and arrange on a baking dish.



 Pour the onion-bell pepper-tomato sauce over the eggplants. 



                 Bake in a pre heated microwave oven at 180 degrees C for 7-8 minutes. 



                       Serve, garnished with coriander leaves, sesame seeds and chili flakes.










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