Recipe - Moussaka Badinjan (Eggplant)

2 1pound eggplants
2 small Chopped onions
1 pound Ground beef; or lamb
4 Sliced tomatos
2 tablespoon TOMATO PASTE IN:
1 cup Water
Salt and pepper to taste

Date: Tue, 12 Mar 96 6:01:52 EST

submitted by: Chris_Telladira@ccmail.BENG.VOA.GOV
I am a U.S. Foreign Service Officer posted to Botswana. I am going forgo
giving you the recipe for the local specialty of boiled Mophane (moe PAH
nee) "Worms" (catapillers).

Instead, I prevailed upon my wife Lucy to donate one of her recipes to your
fine service. Actually, I was beginning to feel a bit quilty about getting
so many great recipes from you and not giving you any in return. Sooo, here
is Lucy's recipe for Moussaka Badinjan or, Eggplant, Jordanian Style.

Of course, if you WANT the recipe for boiled Mophane Worms, I will be happy
to send it along to you. Understand though, it will be based STRICTLY on
hearsay.

MOUSSAKA BADINJAN (Eggplant, Jordanian Style)

Cut the eggplant in 1inch thick slices. Salt the slices and let them
stand for at least one half hour to allow any bitter juices to drain away.
Squeeze the slices, wash in cold water, and pat them dry. Fry the eggplant
slices until lightly browned. Saute the chopped onions. Lightly fry the
ground lamb or beef and season to taste. Arrange the eggplant slices,
tomato slices and meat in alternate layers in a baking dish. Pour the
diluted tomato paste on top, and bake in the oven at 350 degrees until
nearly all of the liquid has evaporated... about 30 minutes. Serve with
chopped parsley and/or sauteed pine nuts sprinkled on top.

DAVE DAVIDG@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE 12 MARCH 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
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