Eggplant : 2 pcs
Minced meat : 300 grams
Sweet pepper : 1 pcs
Onion : 1 pcs
Mushroom : 200 gr
Potato : 1 pcs
Pizza cheese : as needed
Badr tomato paste : 2 tablespoons
Salt and black pepper and turmeric : as needed
Butter : 50 grams
Flour : 2 tablespoons
Milk : 2 glasses
Salt and black pepper : as needed
Wash the eggplants and put them in a mixture of water and salt for 30 minutes to remove their bitterness. Then wash and rinse them well and set aside to dry completely. Then brush them with a little yogurt to absorb less oil when frying (the taste of yogurt has no effect on the taste of eggplants). Wash the mushrooms in water and slice them and pour some lemon juice on them so that they do not turn black.
Next, wash the onion and chop finely. Pour a little oil into the pan and add the onion and fry until the onion is golden and golden. Then mince the meat, add a little black pepper, turmeric and salt. After the meat changes color, garnish the bell peppers and add to the ingredients. In another pan, fry the sliced mushrooms over high heat and then add to the meat ingredients. Finally, add the paste and fry until the paste is well colored. Then remove the pan from the heat and set aside to cool.
Pour the oil into another pan and let it heat up completely. Then fry the eggplants and place them on greaseproof paper to remove excess oil. You can add the potatoes in two ways, in the first method, boil the potatoes in water and grate them, and add some black pepper and salt, or after cooking, cut them into rings and put them side by side. Choose whichever you like.
To prepare the Basham sauce, pour the flour into the pan and fry a little to eliminate the raw smell of flour. Then add the butter and add the warm milk little by little to the flour. Remove from the heat and thicken the black pepper and a little thyme and set aside.
Finally, lightly grease the inside of the Pyrex or ceramic dish (moussaka is served in the same baking dish). Then add a little sauce to the first layer, then pour a layer of sliced or mashed potatoes and add eggplant and the next layer of meat ingredients. Repeat these steps until the ingredients are used up, then finally pour the sauce and pizza cheese on the moussaka and cover well. Put it in the oven at 180 degrees for 40 minutes to cook. Turn on the grill for a few minutes until golden on the food.