Return to Main Recipes Page/Return to Home Page

Moussaka, Sabra (M, TNT)
Source: Chef Arnold Banysh
Serves: 6-7

4 medium-size eggplants (7 oz. each)
Salt, pepper
2 medium onions, chopped
9 oz. beef, minced
Parsley, finely chopped
1 can ready-made tahini (9 oz.)
(If you wish, eggplants may be replaced by potatoes)

Without peeling, cut eggplants lengthwise, into slices 1/2" thick. Lay slices on flat board, sprinkle with salt, and leave to drain for 1/2-hour.

Fry chopped onions in a little oil, until golden. Add minced meat, continue to fry, stirring frequently to prevent meat sticking together. Fry meat until it turns darkish colour. Season with salt, pepper, and coriander. Add some water to mixture, and let simmer on low heat for 20-30 minutes.

Continue to stir during cooking. Fry eggplants on each side until they turn reddish, transfer to a dry dish to allow oil to drain.

Arrange half the quantity of fried eggplants in a small baking dish. Cover eggplant with the meat without gravy. Cover the meat with remainder of the eggplant, forming top layer. Pour gravy over top layer. Bake in moderate oven for 15-20 minutes.

How to serve:
Cut into squares and serve on flat dishes. Pour spoonful of tahini over each helping. Serve as entree with beer or wines.

Poster's Notes:
This is a recipe from a collection of recipe cards I bought in Israel over 20 years ago. And I made it several times, and it's a family favorite.

Posted by Liliana Wajnberg

Nutritional Info Per Serving: N/A