Yield: 6 Servings
|2 pounds||(about 4) eggplant, stems removed|
|¼ cup||Corn oil|
|4 \N||Cloves garlic, chopped fine|
|½ cup||Tomato sauce|
|6 ounces||Tomato paste|
|2 \N||Eggs, beaten|
|½ pounds||Mozzarella cheese, grated|
This Jewish-style moussaka does not have meat since the kosher laws prohibit mixing meat and milk together. The result is a complete vegetarian dish with considerable dimension.
1. Cut each eggplant lengthwise into 3 equal slices. Sprinkle with the salt and let stand for 20 minutes, Dry the slices on paper towels to absorb the liquid that accumulates. Set aside.
2. Heat 1 tablespoon of the oil in a pan and stir-fry the garlic over moderate heat until golden, about 2 minutes. Add the tomato sauce, tomato paste, and water and mix well. Simmer the sauce over low heat until it becomes thickened, about 15 minutes.
3. Heat the remaining 3 tablespoons of oil in a skillet. Dip the eggplant slices into the beaten eggs and fry over moderate heat for 2 minutes. Fry all the eggplant slices this way.
4. Assemble the moussaka in this manner. Put a layer of eggplant in a heatproof glass or metal baking dish. Cover with about ½ cup of the cooked tomato sauce. Sprinkle with about 2 tablespoons of the grated cheese. Cover this another layer of eggplant, then sauce, then cheese. The last layer (there should be three) ends with the cheese. Bake in a preheated
350 degrees F oven for ½ hour.
Serve warm. Serves 6 with spaghetti or other dishes.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in
: Exotic Sephardic Kitchens from Morocco to India -- Copyright : 1992 Published by Donald I. Fine, Inc., New York, N.Y.