Moussaka (Lamb and Eggplant Casserole)
4 7 to 8" eggplants, washed 1 tb Salt 2 tb Olive oil 2 lb Lean ground lamb Vegetable oil 2/3 c Finely chopped onion 8 oz Sliced mushrooms, drained 1 ts Salt 1 ts Dried rosemary lea...
Ingredients
- 47 to 8" eggplants, washed
- 1tb salt
- 2tb olive oil
- 2lblean ground lamb
- 8ozsliced mushrooms, drained
- 1ts salt
- 1ts dried rosemary leaves
- 1/2ts dried thyme leaves
Directions
- 1
4 7 to 8" eggplants, washed 1 tb Salt 2 tb Olive oil 2 lb Lean ground lamb Vegetable oil 2/3 c Finely chopped onion 8 oz Sliced mushrooms, d
- 2
Remove green caps from eggplants and slice eggplants in half lengthwise
- 3
Make deep slashes in eggplant pulp, but do not cut through skins
- 4
Sprinkle eggplant halves with the 1 tablespoon salt and allow to stand at room temperature 1/2 hour
- 5
Squeeze moisture out of eggplant halves and brush cut sur- faces with the 2 tablespoons of olive oil
- 6
Heat 4 eggplant halves at a time in Microwave Oven 7 minutes or until pulp is tender
- 7
Repeat with remaining eggplant halves
- 8
Scoop pulp out of eggplant, being careful not to rip skins