Fish moussaka
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Fish fillets | |
| 1½ | cup | Rice |
| 1 | Eggplant; large | |
| Flour | ||
| Salt | ||
| Pepper | ||
| ½ | cup | Olive oil |
| 2 | Garlic cloves, minced | |
| 1 | tablespoon | Parsley; chopped |
| 1 | Egg | |
| 3 | tablespoons | Tomato paste |
| 2 | tablespoons | Lemon juice |
| pinch | Caraway seeds | |
Directions
Thaw fish, if using frozen fillets. Rinse and pat dry. Bring 3 cups water to boil. Add rice, cover and simmer until done, about 20 minutes.
Peel the eggplants and cut into ½ cm slices. Sprinkle the eggplant slices on both sides with salt, let them drain upright in a colander.
Meanwhile, mix together flour, salt and pepper, and cover the fish fillets with the mixture. Heat the oil in a skillet, fry the garlic, add the fish fillets and fry until done. Set aside on paper towels.
In the same oil, fry the eggplant slices until done. Drain on paper towels.
Preheat oven to 260 C.
In a buttered dish, arrange the rice in a uniform layer. Layer the fish over the rice, and the eggplant over the fish. Beat the egg with 3 tablespoons water, tomato paste, lemon juice, caraway, salt and pepper. Pour over the dish, season with salt and pepper and garnish with chopped parsley.
Bake 15 minutes or until golden. Serve warm.
"La Cuisine Orientale," Corri H. van Donselaar, France 1985.
Translated and modified by Gabi Shahar, April 1994.