Stuffed Eggplant Moussaka Draft

How I make it

Eggplant and filling

1. Slice the eggplants, then cut a slit into each slice without cutting all the way through, so it opens like a duck's bill.

2. Sprinkle with coarse salt and set aside. Save the eggplant ends.

3. Put the beef in a bowl. Finely grate the potato and half the onion into it.

4. Chop the cilantro and parsley and add them to the mixture.

5. Season with black pepper, salt and a little turmeric, add 2 tbsp water and mix. Set aside so the flavors blend.

6. Fill the eggplant slices with the meat mixture, dredge in flour, then dip in egg and deep-fry on both sides.

7. Lift out and arrange in a baking dish. Cut the saved eggplant ends into strips and tuck them between the fried slices.

8. Slice the chili and garlic and scatter them over the top.

Sauce and baking

1. Chop the other half of the onion and fry it well.

2. Grate the tomatoes and add them to the onion.

3. Add the sugar, tomato paste, soup powder, pepper and paprika.

4. Add 1 cup boiling water, stir, and add salt if needed.

5. Pour the sauce over the eggplant in the dish and cover with foil.

6. Bake in an oven preheated to 350°F (180°C) for 45 minutes.

7. Remove the foil and bake for another 10-15 minutes, until the top turns crisp.

What I've learned

• I also make it with cheese instead of meat. I fry the eggplant slices, layer them in the dish with cheese and another layer of eggplant, pour on the sauce and bake at 350°F (180°C) for 20-25 minutes.