Eggplant Moussaka

Kosher Recipe by Master Kosher Chef Malcolm Green

There’s a lot of great savory dishes out there, and the moussaka is one of them. A thick meal made from potatoes or eggplants, this meal can be served as is or as part of a bigger buffet. Try this recipe out!

 

Eggplant Moussaka Recipe

INGREDIENTS:

  • 5 Eggplants, sliced
  • 10 Medium onions, sliced
  • 4 lb Ground meat
  • 8 Tomatoes, sliced
  • 2½ Cups Beef stock
  • Small tin Tomato paste
  • 14 eggs
  • Mixed herbs
  • Salt & Pepper

METHOD

  1. Lightly salt the aubergines and leave for 30 mins in colander.
  2. Wipe the eggplants dry and then deep or shallow fry. Leave in colander to drain of oil.
  3. Sauté the onions until soft.
  4. Sauté meat until brown.
  5. Layer all three in deep dish, then alternate eggplant and tomatoes to the top.
  6. Mix the stock, tomato paste and seasoning and add to dish. Bake for 30 mins.
  7. Strain off some of the stock and add the beaten seasoned egg,
  8. Forking it into the mixture.
  9. Make sure the egg is evenly distributed all over the dish.
  10. Place back into the oven until the sauce is set.