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Moussaka

Ingredients
  Eggplants 5 Pound
  Cornstarch 1⁄4 Teaspoon
  Beef bouillon/1/3 cup water with steero beef granules 1⁄4 Cup (4 tbs)
  Olive oil 2 Tablespoon
  Ground lamb 2 1⁄2 Cup (40 tbs), cooked
  Onions 2⁄3 Cup (10.67 tbs), minced, sauteed in 1 tablespoon of olive oil
  Olive oil 1 Tablespoon
  Pepper 1⁄8 Teaspoon
  Salt 2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Dried rosemary 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), peeled and crushed
  Tomato paste 3 Tablespoon
  Eggs 3 Small, well beaten
Directions

GETTING READY
1) Preheat oven to temperature of 350 degrees.

MAKING
2) Cut the eggplants lengthwise in half.
3) Bake in the preheated oven for about 30 minutes, till soft.
4) Into a large mixing bowl, scoop the meat. Throw away the skins.
5) In the beef bouillon, dissolve the cornstarch and beat it well, along with all the remaining ingredients, into the eggplant pulp.
6) Into a slow cooker, turn the mixture.
7) Cover the cooker and cook on LOW for 5 to 7 hours.

SERVING
8) Transfer the preparation to a decorative serving plate and serve while still piping hot. Shredded cheese can be used as garnish, if preferred. Makes a good main course dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Eggplant
Preparation Time: 
5 Minutes
Cook Time: 
400 Minutes
Ready In: 
405 Minutes

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