Ground Beef With Eggplant(Moussaka)
- 3 medium size eggplant
- salt
- 2 lb. ground lean beef
- 6 Tbsp. butter
- 1 1/2 c. chopped onion
- 2 cloves garlic
- 1 Tbsp. salt
- 1 c. salad oil
- 6 medium size potatoes
- 2 Tbsp. chopped, fresh parsley
- 1 Tbsp. dried mint
- 1/2 tsp. cinnamon
- 4 Tbsp. tomato paste
- 1 tsp. pepper
- Leaving the skin on, slice the eggplant into 1/2-inch slices. Sprinkle well with salt and allow to drain for about 20 minutes. Wash off this salt and dry the eggplant on a towel.
- Heat the salad oil and fry the slices, a few at a time, until golden brown on both sides.
- Slice the peeled and washed potatoes into 1/4-inch slices and fry these in same manner, adding more oil if necessary. Saute the chopped onion and garlic in the 6 tablespoons of butter and add the ground beef.
- Brown 10 minutes.
- Add the salt, pepper, mint, parsley, cinnamon and tomato paste.
- Remove cover and cook another 10 minutes to reduce the liquid.
- Arrange half of the eggplant in a 9 x 12-inch baking dish about 4 inches deep.
- Top with half of the potatoes and half of the meat.
- Repeat this process with the remaining eggplant, potatoes and meat.
- Cover evenly with cream sauce.
eggplant, salt, ground lean beef, butter, onion, garlic, salt, salad oil, potatoes, parsley, mint, cinnamon, tomato paste, pepper
Taken from www.cookbooks.com/Recipe-Details.aspx?id=759517 (may not work)