| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Greek | Beef, Greek | 8 | Servings |
INGREDIENTS
| 3 | lg | Eggplants |
| 2 | Onions | |
| 750 | g | Ground beef; (or extra firm tofu |
| Salt and pepper | ||
| 1 | Tomato; chopped | |
| Tomato paste | ||
| Parsley | ||
| 4 | tb | Flour |
| 2 1/2 | c | Soup stock |
| 3 | Eggs | |
| 3 | Potatoes |
INSTRUCTIONS
Slice the eggplants and sprinkle salt over the slices. Place in a colander and let stand in a bowl for an hour or so to drain the bitter liquids out. Fry the eggplant slices in as little oil as you can manage. Prepare the sauce by chopping and sauteing the onions till translucent. Add the ground beef and saute till well browned. Add a healthy dose of salt and some pepper, the tomato, 2-3 tbsp of tomato paste, and a few tbsp of chopped parsley. Add some water (a few tbsp) and cook 15 minutes or so. Layer in a baking dish, starting and finishing with the eggplant. Prepare a white sauce from the flour and soup. Let it cool a bit and then beat in 2 eggs. Pour onto the moussaka. Boil potatoes and mash with margarine and egg, then spread over the top. Bake at 350 F for about 45 min. till starting to brown on top. For a vegetarian version, substitute extra-firm tofu for the beef, or just replace it with zucchini and mushrooms. You can also add 1/4 tsp cinnamon to the sauce for a slightly different flavor. Submitted by GAdams1350@aol.com Recipe by: Net Posted to KitMailbox Digest by Leon & Miriam Posvolsky <miriamp@pobox.com> on Jul 16, 1997
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