MOUSSAKA, EGGPLANT AND MEAT PIE

Ingredients:

• 4 large eggplants

• ½ kg of ground beef

• 1 very large onion

• 3 medium potatoes

• 3 eggs

• Salt, pepper and 3 tablespoons of ketchup

• 1 tablespoon of flour

Procedure

• Peel and cut the eggplants into slices lengthwise, not too thin.

• They are put in a colander with salt so that

• They are squeezed and fried in plenty of oil.

• Fry the onion, add the meat, salt and pepper, continue cooking until it becomes slightly juicy, and add the ketchup.

• Place a layer with half of the eggplant.

• Cover with the stewed meat, place the puree on top of the meat, and place the second layer of eggplant, covering the entire filling well.

• Beat the three eggs, add the tablespoon of flour or matza meal and a little water, pour it over the mixture and cover.

• Place in the oven at 350 degrees, covered for about a quarter of an hour, then uncover and cook for another 15 minutes or until golden brown.