Mousaka with Meat, Potatoes and Eggplant

5-6 eggplants (not peeled, cut lengthwise and fried)

1 kilo (2.2 lbs.) potatoes

 

The Filling:

1/2 kilo ground beef

1 chopped onion

1/2-teaspoon salt

1 teaspoon black pepper

1 tablespoon dill chopped

1 big ripe tomato

1 egg

 

Sauce:

1 tablespoon tomato paste

1 cube chicken bullion

1/2 cup water

2 eggs

Pinch of salt, black pepper

Pinch sugar

1/2 tablespoon dill (chopped)

Peel and cut the potato in slices (not too thin) rinse and dry them. Pout boiling water on the tomato, peel except for the middle and chop thinly. In a pot, fry the onion, adding the meant, and continue to cook until the color changes. Spice with salt and black pepper, chopped dill and add the tomato and egg. Mix well. Drain grease well, and arrange in layers in this order.

First layer: the potatoes

Second layer: the meat

Third layer: the eggplant

Repeat this order of layering until the ingredients are used up.

In a bowl, melt the tomato paste and a cube of bullion in 1/2 cup warm water.