Turkish Eggplant Moussaka

Slice eggplants into rounds. Soak in salted water 15 minutes, then pat dry.

Fry on both sides in hot oil. Drain on paper towels.

Dice and sauté onions. Add ground beef and cook until liquid evaporates.

Add paste, chopped peppers and tomatoes. Cook 5 minutes and season.

Layer eggplant slices in a baking dish. Spread the meat mixture on top.

Arrange tomato slices and peppers on top. Pour hot water around the edges.

Bake at 180°C (350°F) for 30–35 minutes.