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Eggplant Moussaka

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Musaca cu Vinete | Eggplant Moussaka
Recipe type: Entree
Musaca cu Vinete | Eggplant Moussaka is a Romanian food recipe for a baked dish also with lamb.
  • 1 lb Minced Lamb
  • 1 Eggplant (Aubergine)
  • ½ cup Olive Oil
  • 1 Medium Onion, sliced thin
  • 2 Cloves Garlic, finely chopped
  • 2 Tbs Tomato Paste
  • 4 oz Red Wine
  • ¼ tsp Ground Cinnamon
  • 1 Tbs Chopped Fresh Parsley
  • 3 Tbs Unsalted Butter
  • 3 Tbs Flour
  • 1 cup Milk
  • 1 oz Cheddar Cheese, shredded
  • ¼ tsp Ground Nutmeg
  • 1 Egg
  1. Preheat oven to 375°F.
  2. Sprinkle the egg plant slices with salt and put them in a colander. Place a plate on top and put a heavy weight on top and leave for 30 minutes.
  3. Fry onions and garlic in olive oil. Add the lamb and sauté the lamb until brown and pour of the fat.
  4. Mix the tomato paste, wine, cinnamon and parsley, add to pan and mix well. Set aside.
  5. Dry eggplant and pat dry on paper towels. Cook eggplant in olive oil turning once until golden brown. Drain eggplant on paper towels.
  6. Put a layer of eggplant slices in casserole, then a layer of lamb mixture. Repeat with another layer of eggplant and mixture.
  7. For sauce, melt butter over low heat. Blend in flour, salt, and pepper. Stir in milk then cheese. Cook until thickened. Cool and stir in egg. Pour sauce over the meat and eggplant.
  8. Bake in the oven for 45 minutes or until the top is brown and fluffy.

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