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Moussaka

creative.chef's picture
Ingredients
  Onions 1 Pound
  Garlic 4 Clove (20 gm)
  Oil 1⁄2 Cup (8 tbs)
  Chopped parsley 1 Tablespoon
  Ground lamb 2 Pound
  Tomatoes 4
  Tomato paste 2 Tablespoon
  Broth 1⁄2 Cup (8 tbs)
  Soft bread crumbs 1 Cup (16 tbs)
  Eggplants 2 Pound
  Flour 1⁄4 Cup (4 tbs)
  Egg yolks 2
  Thick white sauce 2 Cup (32 tbs)
  Grated sharp cheese 1 Cup (16 tbs)
Directions

GETTING READY
1) Peel and chop onions.
2) Peel and crush garlic.
3) Peel and quarter tomatoes.
4) Thinly slice eggplants.
5) Preheat oven to 350°.

MAKING
6) In a saucepan, heat 1 tbsp oil and fry onions, parsley, garlic and lamb till browned.
7) Add tomatoes to pan with tomato paste, seasoning and broth.
8) Cover and simmer for 45 minutes.
9) Remove from heat and add bread crumbs.
10) Dust the sliced eggplants lightly with flour.
11) In a skillet, heat remaining oil and brown eggplants.
12) Drain on paper towels.
13) Arrange two-thirds of eggplants to cover bottom and sides of greased casserole.
14) Add meat mixture, then top with remaining eggplants.
15) Stir beaten egg yolks into sauce with half cheese.
16) Pour sauce over eggplants.
17) Cover with rest of grated cheese.
18) Put casserole in a roasting pan containing a little water.
19) Bake in preheated oven for 1 hour.

SERVING
20) Serve Moussaka as main dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Eggplant
Servings: 
6

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