| Do you have a recipe for a Greek dish that uses eggplant called Moussaka? |
| MOUSSAKA 1.5 lbs. eggplants 1 1/2 teaspn salt 1 1/2 tablespn oil 3 tablespn butter 1.5 lbs. minced lamb or beef 1 cup chopped onions freshly ground black pepper 1/4 teaspn cinnamon 4 ripe tomatoes, peeled, seeded and chopped 3 tablespns chopped parsley 2 or 3 tablespns water 6 tablespns dry breadcrumbs 6 tablespns grated parmesan cheese 3 egg yolks 2 cups Bechamel sauce (see below) Peel and slice eggplants. Sprinkle with 1 tsp salt and set aside for 15 mins. Wash and drain. Heat oil and fry until lightly browned on both sides. Drain on paper towel. Heat butter and brown the meat. Add onions and fry until soft. Season with remaining salt, pepper and cinnamon. Add tomatoes, parsley and water. Simmer for 20 mins. Sprinkle half the breadcrumbs into a buttered baking dish and cover with half the meat mixture. Add half the eggplant slices and half the grated cheese. Repeat with remianing meat, eggplant and half the remaining cheese. Beat the egg yolks in a bowl. Beat in a few tablespns of hot Bechamel sauce and add to remaining sauce. Pour over dish, sprinkle with cheese and breadcrumbs and bake at 325F for approx. 1 hr. or until hot and bubbly. Let stand for awhile before serving to give time to set. Bechamel sauce: 2 tablespns butter 2 tablespns flour 2 cups milk 1/2 teaspn salt freshly ground black pepper Melt butter, stir in flour and cook over low heat for 1 min. Gradually add milk, stirring with a wire whisk. Season with salt and pepper. |
