Needing eggplant inspiration from the beatnik 70’s? Try this moussaka recipe from my mother’s ex-boyfriend Paul. The resulting casserole might be short on authenticity, but is long on yum.
Ingredients:
1-2 large eggplants cut in 1/2 in slices Oil 1/2 cup butter 1 medium onion, chopped 1 lbs ground beef 1 cups tomato sauce 1/4 teasp ground cloves 4 tbsp flour 2 cups milk salt & pepper nutmeg
Preparation:
Soak eggplant slices in heavily salted water for 2 hours, rinse, pat dry and saute in high-temp oil until tender and light golden brown. Drain in colander. Brown onion in 1/2 cup butter. Add meat to brown. Stir in tomato sauce, ground cloves, salt and pepper to taste. Cook down until most of the liquid is absorbed. Make a thin white sauce from flour, 1/2 cup butter, milk and nutmeg. Layer eggplant and meat sauce in casserole dish, cover with white sauce and bake at 400 degrees until golden brown, about 20 minutes.