Eggplant Moussaka (Light)

Ingredients

• 4 adet orta boy patlıcan (alacalı soyulup halka doğranmış) · 200 kcal
• 300 g yağsız kıyma · 456 kcal
• 2 yemek kaşığı zeytinyağı · 180 kcal
• 1 adet orta boy kuru soğan (yemeklik doğranmış) · 40 kcal
• 2 adet yeşil biber (doğranmış) · 12 kcal
• 2 diş sarımsak (ince kıyılmış) · 9 kcal
• 2 adet orta boy domates (küp doğranmış) · 54 kcal
• 1 yemek kaşığı domates salçası · 21 kcal
• 1 su bardağı sıcak su · 68 kcal
• 1 tatlı kaşığı tuz, karabiber ve kimyon · 2 kcal

Method

1. Arrange the eggplant slices on a baking sheet lined with parchment paper, brush with 1 tablespoon of olive oil, and bake at 200°C (400°F) for 20-25 minutes until soft.
2. In a pan, sauté the ground beef with the remaining olive oil until it releases and reabsorbs its water. Add the onion, green peppers, and garlic, and continue to sauté. Add the tomatoes, tomato paste, salt, and spices, cooking for another 5 minutes.
3. Layer the baked eggplants in a baking dish, spread the meat mixture evenly over them, and pour the hot water around the dish.
4. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes until the flavors meld and the sauce bubbles.

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