Moussaka
Moussaka
Rating: (1 rated)
Ingredients
  • 1 large eggplant, cut into 1/2-inch slices (1-cm)
  • 2/3 cup (150 ml) olive oil
  • 1 lb (454 g) extra lean ground beef
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 pinch ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground ginger
  • 1/2 cup (125 ml) white wine
  • 14 oz (398 ml) can diced tomatoes
  • 1/2 cup (125 ml) chopped flat-leaf parsley
  • 1/2 cup (125 ml) breadcrumbs
  • Salt and pepper
  • Preparation
  • In a large skillet over medium heat, brown the eggplant, several slices at a time, using 125 ml (1/2 cup) of the oil. Season with salt and pepper. Set aside on a plate.
  • In the same skillet in the remaining oil, brown the meat and onion with the garlic and spices, breaking the meat up with a fork or wooden spoon. Season with salt and pepper. Add the wine. Bring to a boil and reduce until almost dry. Add the tomatoes and parsley. Bring to a boil. Remove from the heat. Add 60 ml (1/4 cup) of breadcrumbs, stirring well to combine. Adjust the seasoning. Set aside.
  • Description
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