 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This is a delicious Greek recipe and one of the most popular Greek recipes the world over. Ingredients:
6 tablespoons vegetable oil |
1 onion (chopped) |
1 lb lean ground beef or 1 lb ground lamb |
2 teaspoons tomato paste |
1 (8 ounce) can tomato sauce |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/8 teaspoon nutmeg |
2 medium eggplants (thinly sliced) |
1 cup plain yogurt |
2 eggs (beaten) |
1/2 cup grated parmesan cheese |
Directions:
1. Heat 2 tablespoons of oil in a medium saucepan. Add the onion and cook 5 minutes or until softened. Add the beef or lamb and cook about 5 minutes, stirring to break up. Drain off excess fat. Stir in the tomato paste and tomato sauce. Season with salt, pepper and nutmeg. Simmer 5 minutes.
2. Preheat oven to 375 degrees.
3. Heat 4 tablespoons of oil in a large skillet. Add eggplant slices and cook until they are lightly browned. Drain on paper towels. Place alternate layers of meat mixture and the cooked eggplant slices in a greased 2 quart casserole, beginning and ending with eggplant slices. In a small bowl, beat together the yogurt, eggs, salt and pepper and spoon this mixture over the Moussaka. Sprinkle the top with Parmesan cheese.
4. Bake at 375 degrees for 30 minutes, or until the top is golden and the mixture is bubbly. Serve hot over roasted russet potatoes sliced 1/4 inch thick. Also serve with either a Greek or tossed salad and crusty bread.
|
|