Moussaka

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Serves 12 main dish - 24 starters or buffet

Ema always made this in America for guests as an Israeli dish. She has a great patent for a kosher, non dairy "Bechamel Sauce"....

Savta Yaffa used to call this "Mustafa" and comment - "Hatanur Tov Meod!" (and pass the Tzimmis "rak basof!").

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Ingredients:

• 3-4 eggplants
• flour for dredging
• salt and pepper
• oil for frying
• 1 large onion chopped
• 1 kg. ground meat
• 200 gr. tomato puree
• 1 tsp. cumin
• 1 tbs. powdered onion soup
• salt and pepper to taste
• 1 cup chicken soup (made with 1 tbs. chicken soup powder in 1 cup water)
• 2 tbs. cornflour
• 3 eggs

Preparation:

• stick your teeth into the eggplant to make sure it's not bitter.
• peel and slice eggplants
• dredge in flour mixed with salt and pepper
• fry in oil till slightly browned
• fry onion in 1-2 tbs. oil till soft
• add ground meat and brown on high flame while mixing to crumble meat.
• add tomato puree, cumin, onion soup mix, salt and pepper to taste.
• if very dry add some water.
• cook approx. 10 min.
• in large baking dish put a layer of eggplants, cover with meat mixture, and add another layer of eggplant slices.
• bake covered med heat 30 min.
• mix chicken soup, cornflour and eggs
• pour on top of the moussaka and bake till set.