2 medium eggplants
1/2 lb ground beef
1 cup chopped onion
1/4 cup burgundy wine
1/4 cup water
2 tbsp parsley flakes
3 tbsp tomato paste
1 tsp salt dash pepper
1/4 cup bread crumbs
2 beaten eggs
1/4 cup grated sharp american cheese dash c, innamon
1/4 cup bread crumbs
3 tbsp butter or margarine
3 tbsp flour
1 1/2 cup milk
1/2 tsp salt dash pepper dash nutmeg
1 beaten egg
1/4 cup shredded sharp american cheese
Directions
Oven temperature - 350 degrees. Pare eggplants; cut into slices 1/4
inch thick. Sprinkle with a little salt and set aside. In skillet,
brown meat and onion; drain off fat. Add wine, water, parsley, tomato
paste and 1 teaspoon salt and dash pepper. Simmer until liquid is
nearly absorbed. Cool. Stir in 1/4 cup bread crumbs and 2 beaten
eggs, the first 1/4 cup cheese and cinnamon. In sauce pan melt
butter, stir in flour and milk and stir until thickened. Add a little
of the hot sauce to the one beaten egg; return to hot mixture. Cook
over low heat 2 minutes, stirring constantly. Brown eggplant slices
on both sides in a little hot oil. Sprinkle bottom of 12 x 7 1/2 x 2
inch baking dish with remaining bread crumbs. Cover with layer of
eggplant slices; spoon on all meat mixture. Arrange remaining
eggplant over meat. Pour milk-egg sauce over top with remaining 1/4
cup shredded cheese. Bake in over for about 45 minutes. Serve hot with
spaghetti sauce and Greek salad.
Servings: 6 servings
617628 Moussake (Greek) Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverage; Cheese; Meat; Vegetable
The History of Recipes
Recipes as an idea can be tracked way back into history, in fact as far into history as ancient Egypt, and maybe even further. Interesting though that maybe, in the main part, these early cookbooks were just primitive pictorial recipes for preparing food.
In an interesting twist, the oldest recipe in existence, according to experts are a few stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. During the time of the Romans a man called Apicius compiled a number of scripts describing recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. This early Roman chef informs us how the early Romans made use of many spices and herbs, including a few that will be familiar to modern cooks like thyme, mint and parsley. Moving our culinary historical trip onwards, there are two interesting books published in the 14th Century : a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the indian curry that appears on menues today, but rather descriptions of the types of food on the menus of the rich and powerful. Later on, in the 15th century, knights returning from the crusades brought us many foods and spices from Arab cooking, including basil and rosemary. The introduction of these new foods and spices created an outbreak in recipe books, some of which still exist in private collections. When we get to the 20th century, recipe publications are in high demand, as a result of more people being able to read, more leisure time and disposable income. The arrival of TV brought us cooking programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this 617628 Moussake (Greek) recipe.
