Moussaka badinjan (eggplant)

Yield: 4 Servings

Measure Ingredient
2 \N 1-pound eggplants
2 smalls Chopped onions
1 pounds Ground beef; or lamb
4 \N Sliced tomatos
2 tablespoons TOMATO PASTE IN:
1 cup Water
\N \N Salt and pepper to taste

Date: Tue, 12 Mar 96 6:01:52 EST submitted by: Chris_Telladira@...

I am a U.S. Foreign Service Officer posted to Botswana. I am going forgo giving you the recipe for the local specialty of boiled Mophane (moe PAH nee) "Worms" (catapillers).

Instead, I prevailed upon my wife Lucy to donate one of her recipes to your fine service. Actually, I was beginning to feel a bit quilty about getting so many great recipes from you and not giving you any in return. Sooo, here is Lucy's recipe for Moussaka Badinjan or, Eggplant, Jordanian Style.

Of course, if you WANT the recipe for boiled Mophane Worms, I will be happy to send it along to you. Understand though, it will be based STRICTLY on hearsay.

MOUSSAKA BADINJAN (Eggplant, Jordanian Style) Cut the eggplant in 1-inch thick slices. Salt the slices and let them stand for at least one half hour to allow any bitter juices to drain away.

Squeeze the slices, wash in cold water, and pat them dry. Fry the eggplant slices until lightly browned. Saute the chopped onions. Lightly fry the ground lamb or beef and season to taste. Arrange the eggplant slices, tomato slices and meat in alternate layers in a baking dish. Pour the diluted tomato paste on top, and bake in the oven at 350 degrees until nearly all of the liquid has evaporated... about 30 minutes. Serve with chopped parsley and/or sauteed pine nuts sprinkled on top.




From the 'RECIPEinternet: Recipes from Around the World' recipe list.

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