Hi rollingmaster
Nice recipe
I have made some edits and have a few questions / comments:
- Shouldn't the title of the recipe be 'Turkish moussaka'?
- Peel eggplants and cut it -> is this about one eggplant (not eggplant
s) or more (cut
them)?
- Are we meant to cut the eggplant in 2 cm thick slices? The diameter translation doesn't quite work here.
- Put the half of the eggplants.... -> what happens to the other half?
- a couple of minutes in English refers to 2 minutes. Is that what you want or do you mean 'a few'?
- after the minced meat drains in a few minutes -> do you mean: leave this in the pan for a few minutes?
- often roast by stirring: what is this?
- Put meat water or water that has boiled: what does this mean?
Here is your original text:
Directions:
First preheat your oven to 175 degrees. Peel eggplants and cut it into circle shape two centimeters in diameter. Sprinkle salt on it and wait for brackish water to emerge about 20-30 minutes. Then wash it with cold water and dry it. Fry olive oil in a pan. When the oil heats, fry until golden blonde by turning eggplants upside down. Take it from the pan by filtering the spare oil of it. Put it on a tissue paper. Put the half of the eggplants to the baking tray which you will cook the moussaka. Melt margarine in a saucepan. When the oil heats, saute a couple of minutes by stirring onions occasionally. Add minced meat and after the minced meat drains in a few minutes, often roast by stirring until it has boiled again.
Add crushed tomato, salt and pepper. Put meat water or water that has boiled and heat until it boils. Reduce the temperature. Cook at the lower temperature until the mixing water boils. Put the mince meat mix that you have prepared over the eggplants on the tray. Put the tray in the oven preheated and cook the moussaka about 25-30 minutes. Transfer the eggplants moussaka to a platter preheated and serve it hot.
Have a nice meal.
Yndis umsetingar
