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                 MOUSSAKA (VEGETARIAN EGGPLANT & CHEESE)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables                       Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lb           (about 4) eggplant,
                        -stems removed
   2       ts           Salt
     1/4   c            Corn oil
   4                    Cloves garlic, chopped fine
     1/2   c            Tomato sauce
   6       oz           Tomato paste
   1 1/2   c            Water
   2                    Eggs, beaten
     1/2   lb           Mozzarella cheese, grated

    This Jewish-style moussaka does not have meat since
  the kosher laws prohibit mixing meat and milk
  together.  The result is a complete vegetarian dish
  with considerable dimension.
  
    1.  Cut each eggplant lengthwise into 3 equal
  slices.  Sprinkle with the salt and let stand for 20
  minutes,  Dry the slices on paper towels to absorb the
  liquid that accumulates.  Set aside.
  
    2.  Heat 1 tablespoon of the oil in a pan and
  stir-fry the garlic over moderate heat until golden,
  about 2 minutes.  Add the tomato sauce, tomato paste,
  and water and mix well.  Simmer the sauce over low
  heat until it becomes thickened, about 15 minutes.
  
    3.  Heat the remaining 3 tablespoons of oil in a
  skillet.  Dip the eggplant slices into the beaten eggs
  and fry over moderate heat for 2 minutes.  Fry all the
  eggplant slices this way.
  
    4.  Assemble the moussaka in this manner.  Put a
  layer of eggplant in a heatproof glass or metal baking
  dish.  Cover with about 1/2 cup of the cooked tomato
  sauce.  Sprinkle with about 2 tablespoons of the
  grated cheese.  Cover this another layer of eggplant,
  then sauce, then cheese. The last layer (there should
  be three) ends with the cheese. Bake in a preheated
  350 degrees F oven for 1/2 hour.
  
    Serve warm.  Serves 6 with spaghetti or other dishes.
  
  Recipe:  "Sephardic Cooking" by Copeland Mark -- 600
  Recipes Created in
  :        Exotic Sephardic Kitchens from Morocco to
  India -- Copyright
  :        1992  Published by Donald I. Fine, Inc., New
  York, N.Y. Submitted By WA6AWD@WOLFENET.COM (ALAN
  BURGSTAHLER)  On   31 DEC 1995 105505 -0700
 


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