2 lb (about 4) eggplant, stems removed
2 tsp salt
1/4 cup corn oil
4 cloves garlic, chopped fine
1/2 cup tomato sauce
6 oz tomato paste
1 1/2 cup water
2 eggs, beaten
1/2 lb mozzarella cheese, grated
Directions
This Jewish-style moussaka does not have meat since the kosher laws
prohibit mixing meat and milk together. The result is a complete
vegetarian dish with considerable dimension.
1. Cut each eggplant lengthwise into 3 equal slices. Sprinkle with
the salt and let stand for 20 minutes, Dry the slices on paper towels
to absorb the liquid that accumulates. Set aside.
2. Heat 1 tablespoon of the oil in a pan and stir-fry the garlic
over moderate heat until golden, about 2 minutes. Add the tomato
sauce, tomato paste, and water and mix well. Simmer the sauce over
low heat until it becomes thickened, about 15 minutes.
3. Heat the remaining 3 tablespoons of oil in a skillet. Dip the
eggplant slices into the beaten eggs and fry over moderate heat for 2
minutes. Fry all the eggplant slices this way.
4. Assemble the moussaka in this manner. Put a layer of eggplant
in a heatproof glass or metal baking dish. Cover with about 1/2 cup
of the cooked tomato sauce. Sprinkle with about 2 tablespoons of the
grated cheese. Cover this another layer of eggplant, then sauce,
then cheese. The last layer (there should be three) ends with the
cheese. Bake in a preheated
350 degrees F oven for 1/2 hour.
Serve warm. Serves 6 with spaghetti or other dishes.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in
: Exotic Sephardic Kitchens from Morocco to India -- Copyright
: 1992 Published by Donald I. Fine, Inc., New York, N.Y.
Servings: 6 servings
Moussaka (Vegetarian Eggplant & Cheese) Recipe brought to you by Recipe Ideas
Categories: Cheese; Eggplant; Vegetable; Vegetarian
The History of Recipes
It is possible to follow the history of meal recipes back into antiquity, at least as far back into history as pharonic Egypt, and potentially, even further back. However, sadly, these ancient cookbooks were just simple hieroglyphic or cunieform instructions for preparing food.
Later on, in The time of the romans around 25BC a man called Apicius compiled a collection of scripts describing recipes prepared by the Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. Aspicius recounts how the chefs of Roman times used a good variety of spices, including some familiar names such as bay, mint and dill. Later on in the 1400s, the Crusaders brought back many foods and spices from middle-east cuisine, including spices like coriander, basil and rosemary. These new foods and spices prompted an eruption in manuscripts on food, many of which are kept safe in academic collections. By the time we get to the 20th century, cooking books were in great demand, as a result of higher levels of literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Moussaka (Vegetarian Eggplant & Cheese) recipe.
