Moussaka (version VIII)

(2 votes)

4 pounds aubergines
2 onions
3 ripe tomatoes
1 ounce butter
1/2 pound grated cheese
1 ounce butter
olive oil
3 eggs
1-1/2 pints white sauce
1 pinch cinnamon

1. Slice half the aubergines and fry until tender in olive oil, drain and set aside.

2. Boil the remaining aubergines, cut into large chunks, in water until softened, peel and chop.

3. Sauté the onion in olive oil until tender and then add the aubergine pulp and the chopped tomatoes.

4. Stir in 2 tablespoons of the white sauce and add the cinnamon.

5. Line a greased dish with a layer of the fried aubergines, cover with some of the tomato mixture and sprinkle with grated cheese.

6. Alternate these layers using all the fried aubergines but only half of the cheese.

7. Beat the eggs into the remaining white sauce and pour over the dish.

8. Sprinkle with remaining cheese and bake in a moderate oven for 30-40 minutes, or until golden.


Sounds like a recipe I want to try but what is or where is the
Sherri, CT

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