Moussaka with red hot pepper

For spicy lovers, traditional Greek moussaka can be prepared without meat with the addition of hot red pepper. This pepper is surrounded by many legends. For example, there is a legend that the Indians scared off the Europeans in one of the battles by sprinkling hot pepper on smoldering coals - the resulting smoke blinded the attackers. Red hot pepper contains a lot of vitamins and minerals, so it not only adds spiciness to the dish, but is also healthy. Red pepper is included in the classic composition of khmeli-suneli and curry seasonings.

1. Calories
   56,55 kcal
2. Protein
   2,47 gram
3. Fat
   2,9 gram
4. Carbohydrates
   6,03 gram
5. ~ Time
   50 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Bulgarian pepper

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   6 pcs. = 900 g
2. Tomato

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   2 pcs. = 180 g
3. Chicken egg

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   3 pcs. = 180 g
4. Olive oil

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   1 tbsp. l. = 17 g
5. Sour milk

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   1 tbsp. l. = 18 g
6. Dried parsley

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   1 tsp. = 2 g
7. Red burning pepper

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   1 piece = 90 g
8. Salt

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   1 tsp. = 7 g
9. Barbecue sauce

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   2 tbsp. l. = 50 g
10. Basil

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    1 sprig = 7 g

Steps:

1. 
   Wash the red hot pepper, remove seeds and stems, then finely chop. Wash the bell pepper, remove the stem and seeds, then bake in the oven at 200 degrees for 15 minutes, cool slightly and remove the skin. Grind the cheese in a blender. Wash the eggs. Wash the tomatoes and cut into slices. Wash the basil. Grease a baking tray with oil.
2. 
   Season with bell pepper. Beat the eggs, add sour milk and cheese. Sprinkle bell pepper with salt and mix with hot red pepper. Place half the peppers on a baking sheet, sprinkle with parsley and olive oil, pour in half of the egg-cheese mixture.
3. 
   Bake the moussaka. Preheat the oven to 200 degrees. Place the peppers again in a second layer and cover with the rest of the eggs and cheese. Place tomatoes on top. Bake the dish in the oven for 25 minutes.
4. 
   Place the finished moussaka on a plate, pour over the barbecue sauce and garnish with basil leaves.