Moussaka (Lamb & Eggplant) Yum!
Moussaka (Lamb & Eggplant Casserole)
1 Small Eggplant-sliced
1/2 teaspoon salt
1/2 cup Flour
1/4 cup olive oil or butter
1/2 cup chopped Onion
1 lb. Schenker's Ground Lamb
1/4 Red Wine
1/2 cup Tomato Sauce
1 tablespoon Parsley
1/2 teaspoon Thyme
1/2 teaspoon Pepper
1/4 teaspoon Salt
1/2 cup Dry Breadcrumbs
2 sliced Tomatos
2--8 oz. containers of Yogurt
2 Egg Yolks-beaten
1/4 cup Parmesan Cheese
Spinkle eggplant slices with salt & let stand 1 hour. Dry eggplant with a paper towel and dredge in flour. Brown lightly in oil or butter.
Cook onion and lamb until lamb is lightly browned. Drain off any excess fat. Pour wine, tomato sauce, parsley & seasonings over lamb and onion.
Cook on low heat for 15 minutes. Preheat oven to 350 degrees.
Sprinkle half of breadcrumbs into bottom of casserole dish. Arrange eggplant slices in layer on breadcrumbs, then put meat mixutre over eggplant slices. Put tomato slices on top of meat.
Stir yogurt, remaining flour and egg yolks together then pour over tomato slices and sprinkle with parmesan cheese. Top with remaining breadcrumbs.
Bake 45 minutes.
This is really good served with a fresh spinach salad and crusty, wheat rolls hot from the oven with butter and raw clover honey. It takes a little time to prepare, but the finished product is worthy of a Sunday supper.
Enjoy!
~Cherie
Recipe adapted from "Lamb in family meals" produced by the US Dept. of Agriculture copyright 1974.
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