Name: Turkish Moussaka
Ingredients: 2 sm Eggplants; 250 g Minced beef; 250 g Minced lamb; 4 lg Onions; thinly sliced; 4 Cloves garlic; minced; 1/2 c Red wine; 1/2 c Italian parsley; chopped; 400 g Tinned tomatoes; 1/2 c Tomato paste; 2 lg Potatoes; parboiled and; ; peeled; 1 lg Handful baby spinach leaves; 2 Eggs; 2 c Greek yoghurt; 2 tb Lemon juice; 1 Pinches nutmeg; 50 g Parmesan cheese; 100 ml Olive oil; Salt and freshly ground pepper to taste

Being saved does involve the positive response of the human will. The person who is saved begins, at a point in time, to consciously and voluntarily assent and submit to (as well as delight in) God’s revealed truth where he formerly dissented to it in open rebellion or apathetic disinterest (which is also a form of rebellion). God grants regeneration to whom He pleases, thus freeing the will, which, until the point of regeneration, is enslaved to sin and opposed to God and truth. Once the will has been set free through regeneration, faith inevitably follows (cf. John 6:44-45). In this way it is rightly said that saving faith is a gift from God.

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats, Dairy	Turkish	Tamara4	1	servings

INGREDIENTS

2	sm	Eggplants
250	g	Minced beef
250	g	Minced lamb
4	lg	Onions; thinly sliced
4		Cloves garlic; minced
1/2	c	Red wine
1/2	c	Italian parsley; chopped
400	g	Tinned tomatoes
1/2	c	Tomato paste
2	lg	Potatoes; parboiled and
		; peeled
1	lg	Handful baby spinach leaves
2		Eggs
2	c	Greek yoghurt
2	tb	Lemon juice
1		Pinches nutmeg
50	g	Parmesan cheese
100	ml	Olive oil
		Salt and freshly ground pepper to taste

INSTRUCTIONS

Sprinkle the eggplant slices with salt and allow to drain for 1 hour, rinse
well then pat dry.
Brush lightly with olive oil and grill until coloured. Turn over, brush
with olive oil and grill until cooked through, about 5 minutes per side.
Heat 2 tablespoons olive oil in a saut. pan and add the minced beef and
lamb with salt and pepper to taste. Cook the meat quickly over a high heat
until cooked through, stirring constantly to break up the lumps. Transfer
to a bowl, mix in 2 tablespoons parsley and set aside.
Heat 2 tablespoons olive oil in the same pan and add the onion slices. Cook
until soft then add the garlic and cook for 2 minutes. Add 1/2 cup red wine
to deglaze the pan over high heat. Add the tinned tomatoes, tomato paste,
remaining parsley and cooked minced meats and simmer together for 30
minutes.
Prepare the topping by mixing the eggs and yoghurt together with salt and
pepper to taste. Add lemon juice and nutmeg and set aside.
Oil a large baking dish and preheat the oven to 190c..
Place a layer of potatoes on the base of the dish, covered with a layer of
grilled eggplant. Top with a few scattered spinach leaves. Spoon half of
the meat filling over the vegetable layers then repeat with layers of
potato, eggplant, spinach and meat. Finish with a layer of eggplant.
Pour the yoghurt topping over the eggplant and sprinkle with parmesan
cheese.
Bake at 190c. for 45-50 minutes until golden brown and bubbling.
Converted by MC_Buster.
Per serving: 1994 Calories (kcal); 119g Total Fat; (53% calories from fat);
58g Protein; 176g Carbohydrate; 413mg Cholesterol; 2228mg Sodium Food
Exchanges: 3 Grain(Starch); 4 1/2 Lean Meat; 23 1/2 Vegetable; 0 Fruit; 20
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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