Moussaka Badinjan (eggplant)

INGREDIENTS

INSTRUCTIONS

Date: Tue, 12 Mar 96 6:01:52 EST  submitted by:
Chris_Telladira@ccmail.BENG.VOA.GOV I am a U.S. Foreign  Service
Officer posted to Botswana.  I am going forgo giving you the  recipe
for the local specialty of boiled Mophane (moe PAH nee) "Worms"
(catapillers).  Instead, I prevailed upon my wife Lucy to donate one of
her recipes  to your fine service.  Actually, I was beginning to feel a
bit quilty  about getting so many great recipes from you and not giving
you any  in return. Sooo, here is Lucy's recipe for Moussaka Badinjan
or,  Eggplant, Jordanian Style.  Of course, if you WANT the recipe for
boiled Mophane Worms, I will be  happy to send it along to you.
Understand though, it will be based  STRICTLY on hearsay.  MOUSSAKA
BADINJAN  (Eggplant, Jordanian Style)  Cut the eggplant in 1-inch thick
slices.  Salt the slices and let them  stand for at least one half hour
to allow any bitter juices to drain  away. Squeeze the slices, wash in
cold water, and pat them dry. Fry  the eggplant slices until lightly
browned. Saute the chopped onions.  Lightly fry the ground lamb or beef
and season to taste. Arrange the  eggplant slices, tomato slices and
meat in alternate layers in a  baking dish. Pour the diluted tomato
paste on top, and bake in the  oven at 350 degrees until nearly all of
the liquid has evaporated...  about 30 minutes. Serve with chopped
parsley and/or sauteed pine nuts  sprinkled on top.  DAVE
<DAVIDG@CLAM.RUTGERS.EDU>  RECIPEINTERNET LIST SERVER  RECIPE ARCHIVE -
12 MARCH 1996  From the 'RECIPEinternet: Recipes from Around the World'
recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Hurting? No one understands like Jesus”