Thursday, January 22, 2009


My father once told me that all of the pictures on my website should be skillfully taken, so as to entice the reader to make the dish. I've tried my best, but with the Moussaka, it just wasn't happening. It tastes amazing (especially with fresh whole grain bread), but isn't very photogenic. Eggplants supply us with B complex, folic acid, vitamin C, phosphorus and calcium. They do contain a bitter juice though, which can be removed by salting them and letting them stand, covered, for an hour. Rinse, and pat dry.

6-8 servings
4-5 large eggplants
1/2 c OO
2 pounds ground beef (more work and $$, but I prefer lamb!)
2 small onions, minced
2 cans of diced tomatoes, drained
1/2 c stock
1 t cinnamon
sea salt and pepper
1/2 c Parmesan or Cheddar cheese

Peel eggplant and slice into about 1/2 " slices, lengthwise.

Salt and set aside for about an hour.

Rinse slices, brush with olive oil, and lightly brown under broiler.

If you haven't already cooked the meat (see Stuffed Peppers), brown it.

Add tomatoes, stock, onion, and cinnamon.

Season to taste, bring to boil, and then simmer til liquid is almost gone.

Oil large baking pan, and then lay down alternating layers of eggplant, and thin layers of meat. (3-4 layers)

Sprinkle cheese on top and bake at 350 for 1 hour.

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