Path: swen.emba.uvm.edu!news3.near.net!news.ner.bbnplanet.net!howland.reston.ans.net!newsfeed.internetmci.com!realtime.net!bga.com!nobody From: bethb@lincnet.com (Beth Boswell) Newsgroups: rec.food.recipes Subject: Moussaka Followup-To: rec.food.cooking Date: 23 Apr 1996 11:24:06 -0500 Organization: Real/Time Communications - Bob Gustwick and Associates Lines: 75 Sender: ehunt@bga.com Approved: ehunt@bga.com Message-ID: <199604221313.IAA15071@biggie.lincnet.com> Reply-To: bethb@lincnet.com (Beth Boswell) NNTP-Posting-Host: urchin.realtime.net X-RTcode: 322fcfcb31b92d59f37d024b >On a recent trip to Athens, I had a dish called Moussaka at the Athens Hilton Moussaka 2 medium eggplants, about 1 1 cup freshly grated Parmesean pound each, sliced 1/4 inch thick 1/2 tablespoon salt 1/2 cup olive oil Meat Sauce Topping 2 yellow onions, peeled and 1/3 cup butter chopped 2 tablespoons olive oil 1/2 cup flour 2 1/2 pounds lean ground beef or 1 quart milk lamb 1 teaspoon salt 1 teaspoon salt 1/4 teaspoon nutmeg 3 cups Greek Tomato Sauce 1/2 cup freshly grated parmesan (recipe follows) 6 eggs beaten Cinnamon to taste Extra cheese for garnish Slice the eggplants and sprinkle with the salt. Place in a colander to drain for 1/2 hour. Prepare the meat sauce by heating a large nonstick frying pan, add the onions and 2 tablespoons olive oil. Saute until the onions are clear and then add the meat. Saute until the meat begins to brown. Add the salt and the Greek Tomato Sauce and simmer for 30 minutes, uncovered. Taste for cinnamon and add the cheese. Set aside. Rinse the eggplant slices and pat dry with paper towels. Pour the 1/2 cup olive oil onto a large baking sheet and dip the slices in it, coating both sides. Arrange the slices on the sheet and bake at 425 for 30 minutes, turning once during this time. The slices should be tender. Prepare the topping by melting the butter in a small frying pan and stirring in the flour, making a roux. Cook for a few moments. Heat the milk in a saucepan and stir in the butter-flour mixture, using a wire whisk. Stir over medium heat until it thickens. Stir in the salt, nutmeg, and cheese. Stir 1 cup of the hot sauce into the beaten eggs, using the whisk. Stir this mixture back into the sauce pan and stir the whole over medium heat until it is thick and rich. THE CONSTRUCTION Arrange 1/2 of the eggplant in the bottom of a 9x13 baking pan and top with the meat mixture. Place the remaining eggplant slices on the meat and pour the topping over the whole. Sprinkle the cheese for garnish on top and bake at 350 for 1 hour. Cut into squares at serving time. Greek Tomato Sauce 3 tablespoons olive oil 1 yellow onion peeled and chopped 1 clove garlic, chopped fine 5 very ripe tomatoes, cored and coarsley chopped(about 4 1/2 cups) 2 tablespoons chopped parsley 2 teaspoons whole oregano 1 cup dry red wine 1 8-ounce can tomato sauce 1/4 teaspoon ground cinnamon pinch of ground allspice salt and pepper to taste Heat a large nonstick frying pan and add the olive oil. Saute the onion and garlic until clear. Add the tomatoes, parsley, and oregano. Simmer, covered until the tomatoes are very tender, about 25 minutes. Add remaining ingredients and cook and additional 20 minutes. Beth bethb@lincnet.com -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.