Moussaka Green Peppers
|Green peppers||12 (Of Uniform Size)|
|Garlic||3 Clove (15 gm), crushed|
|Onions||2 , chopped|
|Eggplant||1 Small, peeled and diced|
|Ground lamb/Meat loaf mixture||2 Pound|
|Meat broth||1 Cup (16 tbs) (Or Bouillon)|
|Stale soft bread crumbs/Packed / cooked brown / white rice||2 Cup (32 tbs)|
|Eggs||2 , beaten|
|Parmesan cheese||2 Tablespoon|
|Tomato sauce||6 Cup (96 tbs) (Canned / Homemade)|
Cut out the cores of the peppers and remove seeds and membrane.
Blanch in boiling water for 5 minutes and drain.
Heat oil and add garlic, onions and eggplant.
Stir-fry 1 minute, then cover and on low heat braise until eggplant wilts.
With a slotted spoon scoop mixture into a bowl.
Add ground meat to the pan and stir-fry quickly until lightly browned.
Drain off fat.
Add broth and eggplant mixture.
Simmer 5 minutes.
Remove from heat and stir in bread crumbs and eggs.
Season to taste.
Test-try a little chopped mint and rosemary in the mixture.
Fill peppers and sprinkle tops with cheese.
Wrap individually and freeze to be heated in tomato sauce later or arrange in foil-lined dishes or pans and sprinkle with cheese.
Pour sauce around them and freeze.