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Title: Moussake
Yield: 0 Servings

Ingredients

      3 lg eggplants
      2    onions
    750    gr ground beef (or extra
           -firm tofu to
           salt and pepper
      1    tomato chopped
           tomato paste
           parsley
      4    Tbls flour
  2 1/2 c  soup stock (beef or
           -vegetable, or f
      3    eggs .PP either
      3    potatoes .PP or
      3    cheeses (cottage,
           -mozzarella, and p

Instructions

1. Slice the eggplants and sprinkle salt over the slices. Place in a
colander and let stand in a bowl for an hour or so to drain the bitter
liquids out.

2. Fry the eggplant slices in as little oil as you can manage.

3. Prepare the sauce by chopping and sauteing the onions till translucent.
Add the ground beef and saute till well browned. Add a healthy dose of
salt and some pepper, the tomato, 2-3 Tbls of tomato paste, and a few Tbls
of chopped parsley. Add some water (a few Tbls) and cook 15 minutes or so.

4. Layer in a baking dish, starting and finishing with the eggplant. If
making the cheese version, mix cottage cheese, parmesan, and an egg and
layer this as well.

5. Prepare a white sauce from the flour and soup. Let it cool a bit and
then beat in 2 eggs. Pour onto the moussaka. For the cheese version,
sprinkle grated mozzarella on top and decorate with tomato slices. For the
potato version (which has the advantage of being kosher) boil the potatoes
and mash with margarine and egg, then spread over the top.

6. Bake at 180 oC for about 45 min. till starting to brown on top.

Author's Notes:
For a vegetarian version, substitute extra-firm tofu for the beef, or just
replace it with zucchini and mushrooms. You can also add 1/4 tsp cinnamon
to the sauce for a slightly different flavor.

Difficulty : easy.
Precision : approximate measurements.

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Contributor: tamar more ST402676@brownvm.brown.edu

Preparation Time: 0:00

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