All Easy Recipes. Easy to find and easy to cook.
   Last recipe(s) added: May 08, 2013   •   Total recipes count: 5549 Home | Glossary & Cooking Tips | Utensils & Appliances |    

Translate this page

Browse Recipes
Recipes by Cuisine
Recipes by Main Ingredient
Recipes by Dish
Drinks and Coctails Recipes

  Added: Oct 09, 2007  •  Visited (950)  •  Print version Print this recipe (31)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Eggplant And Meat
(Moussaka)
What You Need:
THE FILLING
  • 1 pound ground beef
  • 2 teaspoons cumino seed, crushed
  • 1 tablespoon tomato paste
  • 2 tablespoons water
  • ½ cup finely-chopped onion
  • Salt and pepper to taste

    THE SAUCE
  • 1 tablespoon butter
  • ¼ cup flour
  • 2 cups milk
  • Dash of salt
  • 1/3 cup grated Romano cheese

    THE EGGPLANT
  • 1 medium to large eggplant
  • Salt, as needed
  • 4 tablespoons olive oil
  • Flour
  • Salt and pepper to taste

    THE TOPPING
  • ¼ cup grated Romano cheese
  • 2 tablespoons chopped parsley

  • How To Cook:
    1. Peel and slice the eggplant. Sprinkle with salt and let set 20 minutes. Put all the filling ingredients, except the meat, in a casserole.

    2. Cook, covered, for 3 minutes in the microwave oven. Add the meat and break it up. Cook, covered, 6 to 8 minutes, stirring twice to break up the meat more finely.

    3. Rinse the salt off the eggplant and pat dry. Dredge in flour. Put the 4 tablespoons olive oil in a 2-quart (12" x 9") rectangular

    4. Cook ½ the eggplant for 2 minutes on each side. Remove to a plate. Cook the other half for 2 minutes on each side. Add the filling and spread evenly. Top with the remaining eggplant.

    5. For the sauce, in a 4-cup measure melt the 1 tablespoon butter and work in the ¼ cup flour. Gradually stir in the milk, the egg yolks and the salt.

    6. Cook, stirring several times, until slightly thickened. Stir in the 1/3 cup grated Romano cheese. Pour over the eggplant. Sprinkle on the topping of ¼ cup grated Romano cheese and the parsley.

    7. Cook, covered lightly with wax paper, for 8 to 10 minutes or until the eggplant is done and the sauce has thickened. Let stand 5 minutes.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Greece
    Main Ingredient » Vegetables » Eggplants
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Dairy » Cheese
    Dish » Appetizers



     




    Advanced Search Advanced Search


    All-Fish-Seafood-Recipes.com

     
    Free counters!
    All Easy Recipes Copyright© 2005 - 2013 All Easy Recipes, Inc. All rights reserved. Advertise with Us | Resources | Contact Us | Terms of Use | Privacy