Moussaka
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Posted by:jrt
Greek dish that made it's way to Israel via Turkish immigrants.
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Ingredients
1 lb. ground lamb
2 medium-large eggplants
4 eggs, slightly beaten
3 onions, chopped
2 tbs. flour
2 cups water or vegetable stock
1/2 cup tomato paste mixed with 1/4 cup water
2 cloves garlic, crushed or cut into small pieces
1 tbs. corn starch
2 tbs. oil
1 tsp. salt
Directions
- Cut eggplants (unpeeled) into rings, sprinkle with salt and let stand for one hour, then wash and pat dry and set aside.
- Sauté onions in one tbs. oil until soft.
- Add garlic and meat and continue to sauté until lightly browned.
- Remove from heat and add tomato paste/water mixture. Set aside.
- Sprinkle flour on eggplant slices and fry in one tbs. oil until brown.
- Layer fried eggplant slices in a casserole dish with meat mixture. Repeat layering until full.
- Bake for 40 minutes at 325 degrees (F)
- Mix corn starch in stock/water, add eggs and pour on top of meat mixture.
- Return to oven and continue baking until gravy begins to be absorbed. Serve hot.
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