Moussaka With Eggplant
|Ground meat||2 Pound|
|Rice||3 Tablespoon, uncooked|
|Bread crumbs||1 Tablespoon|
|Bouillon/Stock||1 Cup (16 tbs)|
In saucepan, melt butter.
Fry onions to a nice light brown.
Add ground meat (mixed pork and veal); cook until browned, stirring constantly to prevent burning.
Wash rice in cold water; mix with meat.
Add tablespoon of finely chopped parsley and a little thyme; cook 2 to 3 minutes.
Cut eggplants into 1/3 inch slices without peeling.
Fry quickly each slice on both sides; place on a plate, until all have been done.
Add more butter, if required, while frying.
Grease bottom and sides of casserole with butter.
Sprinkle with a little flour, mixed with bread crumbs.
On bottom, place layer of eggplant, layer of ground mixed meat then layer of sliced tomatoes.
Continue layers in this order, finishing with layer of tomatoes on top.
Between layers, place some diced green peppers, parsley, and pepper and salt to taste (and also dill, but this is optional).
Pour 1 cup boiling soup stock or bouillon over ingredients.
Bake, covered, for 1 hour in moderate oven, then uncovered for 20 more minutes.
If needed, add more soup stock.
When baked there should remain only a little juice on the bottom.