 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
This moussaka recipe originated from Iraq. Submitted for World Tour 3 Ingredients:
1 medium eggplant |
3 medium potatoes, peeled and cut in 12 1/2-inch slices |
1 lb lean ground beef |
2 garlic cloves, minced |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon allspice |
3 medium tomatoes, cut in 12 thick slices |
2 onions, cut in 12 thin slices |
1 (15 ounce) can tomato puree or 1 (15 ounce) can tomato sauce |
1 cup water |
3/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Slice eggplants in half lengthwise then slice into 1/2-inch slices.
2. Spread slices on waxed paper or cookie sheet.
3. Sprinkle with salt then set aside.
4. In a saucepan, cover potato slices with water, bring to a boil and cook for 6 minutes.
5. Mix next 5 ingredients (beef, garlic, salt, pepper and allspice).
6. Shape into 12 2-inch patties.
7. Rinse eggplant.
8. In deep 3-4 quart casserole arrange eggplant, potatotes (drained), tomatoes, meat patties, and onions alternately in rows, standing on end.
9. Mix together remaining ingredients (tomato puree/sauce, water, salt & pepper).
10. Pour sauce over casserole.
11. Bake in 350F oven for 1 hour or until potatoes and eggplant are cooked through.
12. Serve with warm, freshly baked bread.
|
|