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Moussaka III (M, TNT)
Source: "The New Complete International Jewish Cookbook," by Evelyn Rose
Serves: 6 to 8

2-1/2 pounds (1kg) medium-sized eggplants

Meat Sauce:
1 medium onion, finely chopped
2 tbsp. olive oil
1-1/2 pounds (675g) ground fresh beef (or lamb)
1/2 cup dry red wine or beef stock
1 14-ounce (400g) can tomatoes, well drained
1 generous tsp. dried fines herbs or oregano
2 level tsp. salt
Few grinds of black pepper
1 cup fresh bread crumbs
Oil (preferably olive) for grilling the eggplants
Pine nuts, (optional)

White Sauce:
1/2 cup cornstarch
3 cups chicken stock
1/4 cup margarine
1/2 tsp. nutmeg
1/2 tsp. salt
10 grinds of black pepper
3 tbsp. sherry
2 eggs

Prepare Eggplant:
Wash the eggplants.

Do not peel but cut in long, slanting slices, each 1/3" (1cm) thick, and place in a colander, sprinkling each layer with salt.

Leave for 1 hour, then rinse well and dry with paper towels.

Make Meat Sauce:
Sauté the finely chopped onion in the oil until soft. Add the raw meat and cook, stirring with a fork, until the meat loses its redness.

Add the wine or stock, tomatoes, parsley, herbs, and salt and pepper. Half-cover and simmer very gently for 30 minutes. The mixture should be thick and juicy but not wet. If it is wet, cook uncovered for a few minutes. add half the bread crumbs and stir well.

While the meat is simmering, brush each side of the eggplant slices with oil and grill on both sides until golden, turning once. Drain thoroughly on crumpled kitchen paper.

Make White Sauce:
Put the cornstarch in a bowl with approximately 6 tbsp. of the cold stock and mix to a thin cream. Bring the remaining stock to boil, then pour onto the cornstarch, stirring constantly.

Return to the pan and bubble 3 minutes, then add the margarine (cut in little pieces) and the seasonings. The sauce should now be thick and shiny.

In the cornstarch bowl, beat the sherry with the eggs thoroughly, then slowly add the hot sauce, stirring all the time.

Grease an oven-proof dish approximately 9"x13"x12" (or use two foil ones). Scatter with a few of the remaining bread crumbs.

Arrange half the eggplant slices to cover the bottom of the dish, then spread with the meat sauce. Cover with the remaining eggplants.

Finally, pour the white sauce over eggplants to cover them completely, then scatter the remaining bread crumbs on top. Bake in a moderate oven, (350°F/180°C) for 45 minutes until golden and bubbly.

Poster's Notes:
We love the pareve White Sauce, you will be asked if it's really pareve. I don't use sherry, just stock). Also I add pine nuts to the meat mixture. It freezes very well. I assure you that it seems more difficult than it really is, and it's delicious.

Posted by Liliana Wajnberg

Nutritional Info Per Serving: N/A