Moussaka soup

Yield: 5 servings

Measure Ingredient
1 small Eggplant
4 tablespoons Olive Oil
8 cups Lamb Stock -- See Recipe
½ cup Lamb; Cooked -- Cubed
\N \N Grated Parmesan Cheese
¼ teaspoon Salt
½ teaspoon Oregano Leaves -- Dried
2 larges Tomatoes -- Chopped
½ cup Peas -- Frozen


Peel the eggplant and cut into ½-inch cubes. Heat the olive oil in a 2½-quart saucepan and brown the eggplant. Add the stock, lamb, salt and oregano. Bring to a full boil. Reduce the heat, cover and simmer for 5 minutes or until the eggplant is very soft. Add the tomatoes and peas and cook an additional 2 minutes. Serve hot with a garnish of grated Parmesan Cheese.

Recipe By :

From: Marjorie Scofield Date: 04-17-95 (159) Fido: Cooking

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