Eggplant Moussaka Recipe (Made in a Pot)

80 minutes



Eggplant moussaka, in which minced meat and eggplant create a perfect taste, is a great dish. If you are tempted to substitute ground beef, because you are not sure you like lamb. Start with the tomato-meat sauce, because it takes longer to cook.

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Adjust Servings
4 Eggplant
3 pcs. Charleston Pepper
1 Red Hot Pepper
250 Grams of Ground Beef
2 Cloves of Garlic
2 Grated Tomatoes
1 onion
1 tablespoon of tomato paste
1 Pinch of Parsley
Salt, Pepper and Thyme
Liquid oil
1 Glass of Hot Water 200 Ml.

Nutritional Information

5.8g Fat
79mg Sodium
42.6g Carbohydrate
8.4g Protein




First, the eggplants are peeled in motley, cut into cubes and soaked in water for 20 minutes.
Then the eggplants are fried in hot oil in a pot and taken out of the pan to drain the oil and spread on a paper towel.
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Add peppers

Chop the peppers and cook in hot oil and place them on a paper towel next to the eggplants.
Then, in another pot, put the onions and garlic in oil, add salt and roast until the onions turn pink.
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Add meat

Then add the minced meat to the pot.
Then put tomato paste and grated tomato in a pot.
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Mix the ingredients in the pot for a while and add the eggplant and peppers to the pot.
Finally, 1 glass of water is placed in the pot and boiled for 20 minutes and the eggplant is eaten with moussaka.
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*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

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