Notes

Servings

Preparation Time

Ingredients

• 1 kg eggplant , sliced
• 2 onions.
• 2 green peppers.
• 1/3 kg minced meat.
• 2 tomatoes.
• 2 garlic cloves, crushed.
• 4 tablespoons vegetable oil.
• 2 tablespoons butter.
• 3 tablespoons flour.
• 4 cups milk.
• 2 tablespoons tomato paste.
• Salt and pepper.

Cooking Instructions

Preparing bechamel

• In a saucepan melt butter over medium-high heat.
  
• Add flour stirring constantly.
  
• Add milk and whisk frequently until sauce is smooth.
  
• Add salt and pepper. Bring to boil and take off heat.

Preparing meat

• In a pan, heat 2 tablespoons oil over medium heat.
  
• Stir in one chopped onion until yellow.
  
• Add minced meat, salt and pepper and stir.
  
• Reduce heat, cover pan and leave to cook.

Preparing tomato sauce

• Slice 2 tomatoes and blend the rest with 1/4 cup water.
  
• In a saucepan, heat 2 tablespoons oil over medium heat.
  
• Add chopped onion and garlic stirring frequently until golden brown.
  
• Add blended tomatoes, tomato paste, 1/2 cup water, salt and pepper.
  
• Reduce heat and leave to simmer.

Preparing mesakaa

• Cut one green pepper into thin slices.
  
• Fry green pepper in oil and set aside.
  
• Fry eggplant slices in oil until just golden.
  
• In a baking dish, arrange eggplant slices at the bottom making one layer then arrange half quantity of green pepper slices and some minced meat.
  
• Arrange another layer of eggplant.
  
• Pour tomato sauce over layers then add the rest of minced meat to make a layer on top.
  
• Arrange tomato and the rest of green pepper slices on surface.
  
• Pour bechamel slowly over layers in the dish.
  
• Heat oven to medium-high heat.
  
• Place in oven and leave till cooked.
  
• Serve right away in the same dish.