Moussaka with Eggplant

[Guest guest]

I don't have this week's cookbook, so I'll be posting a couple from this old

(1984) book I have. And I'll be sending a recipe for Bechamel Sauce.

 

 

* Exported from MasterCook *

 

Moussaka with Eggplant (Moussakas me Melitzanes)

 

Recipe By :Greek Vegetarian Cooking - Alkmini Chaitow

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 to 4 large eggplants

olive oil for frying

1 1/4 cups short-grain brown rice

1 pound canned tomatoes

1 large onion -- chopped

3 tablespoons chopped parsley

1/2 cup olive oil

3 cloves garlic -- chopped

sea salt and freshly ground pepper -- `

2 tablespoons sunflower seeds

3 tablespoons pine nuts and/or

1/2 cup currrants

3 tablespoons grated cheese

Bechamel Sauce

 

Cut each eggpplant lengthwise into slices (just under half an inch thick).

Place these in a container with plenty of water and sea salt - 1 teaspoon of sea

salt to 1 pint of water. Allow them to soak for a minimum of 30 minutes to

remove the bitter juices. Rinse well, dry with paper towels and then fry in

olive oil.

 

Wash the rice well, cover by about 1 1/2 inches of cold water and simmer for 20

minutes. Add the tomatoes, with their juice (having first sliced the tomatoes

with a sharp knife); also add the onion and parsley, the olive oil and garlic,

salt and pepper. Bring to the boil and simmer, stirring occasionally. When all

the water has evaporated, remove from the heat and add the seeds, pine nuts,

currants, and the grated cheese.

 

Make the Bechamel Sauce. Take one eggplant at a time and form a layer in a 10 x

12 x 2-inch ovenproof container with half of them. (They should cover the

surface). The second layer should then be made with the rice mixture. Spread

it gently and evenly. With the remaining eggplant, make another layer on top of

the rice. Finally spread a thick layer of bechamel sauce evenly on top. Place

in a 425F oven and cook until the surface turns golden brown. Allow it to cool

before cutting into portions. The color of the sliced eggplant might change to

brown but this does not affect the taste. This dish also freezes well.

 

Moussaka with Potatoes and Zucchini: replace eggplants with potatoes and

zucchini. The method of preparing this dish is the same as Moussaka with

Eggplant. Simply replace the eggplants with 4 large potatoes washed well,

sliced, and fried (cut them into circular slices), and 6 zucchini, cut

lengthwise and also fried. The bottom layer must be made with potatoes,

followed by the rice, then the zucchini and finally the bechamel.

 

Moussaka with Potatoes (Moussakas me Patates) - Replace the eggplants with 3

pounds potatoes, cut in circular slices and fried. Cover the surface of an

ovenproof container with a little oil, as the potatoes might stick. In the

container, form a bottom layer of potatoes, followed by the rice mixture, a

second layer of potatoes and then the bechamel sauce.

 

 

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Per serving: 137 Calories (kcal); 11g Total Fat; (65% calories from fat); 2g

Protein; 10g Carbohydrate; 2mg Cholesterol; 71mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0