Jean_favicon.jpg Moussaka



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!").



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.
Back to Jean's Cookbook Recipes