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
We are able to follow the history of written recipes far back into ancient history, certainly as far back into recorded history as the early Egyptians, and possibly even further. Interesting though that maybe, these, old recipes were just very basic pictorial recipes for meal preparation.
The truth of the matter is, the oldest recipe found, according to experts is a series of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius created a collection of documents detailing recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the roman meals were separated into starters, main meal and desserts, something we still use today. Additionally, he informs us how the chefs of Roman times used many different spices and herbs, including a few that will be familiar to modern cooks for example thyme, rue and parsley. During the following few hundred years, the rich and powerful families of the West competed to serve the most exotic banquets, and as a result chefs and their recipes became highly prized. Even so, it was during the 19th century the formal cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and publishing recipes of the day. By the time we get to the 1900s, cookery books are highly popular mostly due to increased literacy, increased leisure time and disposable income. The arrival of television gave us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access thousands of recipes like those on this site. |
We hope you enjoy this 617628 Moussake (Greek) recipe.
