🫙 From the Spice Rack
Moussaka (Eggplant and Meat with Custard)
4 Eggplants, large 1 Salt 1 Flour for coating 1/2 c Oil, vegetable MEAT SAUCE 2 tb Butter 1 Onion, finely chopped 1 1/2 lb Beef, ground chuck 1/2 lb Pork, lean ground 1 tb Salt
maineasy
Ingredients8 items
Ingredients
- 4eggplants, large
- 1salt
- 1flour for coating
- 1/2cup oil, vegetable
- 1onion, finely chopped
- 11/2 lb beef, ground chuck
- 1/2lbpork, lean ground
- 1tbsp salt
Directions
- 1
4 Eggplants, large 1 Salt 1 Flour for coating 1/2 c Oil, vegetable MEAT SAUCE 2 tb Butter 1 Onion, finely chopped 1 1/2 lb Beef, ground chuc
- 2
Peel eggplant and cut into 1/4 inch slices
- 3
Salt both sides heavily, let sit for 30 minutes
- 4
Pour cold water over eggplant and let sit for 10 minutes more
- 5
Squeeze the water out and blot dry with paper towels
- 6
The natural bitterness will be gone
- 7
Coat the pieces with flour
- 8
Heat the begetable oil in a skillet and fry eggplant until golden brown