Egyptian Moussaka Hot or Cold

Egyptian Moussaka

This is considered a poor man’s food. It is vegetarian and could even be Vegan if the cream is not added on the top for baking.

It takes a little doing with the frying and all but well worth the effort for the taste.

Enjoy!

Ingredients:

• 2 large eggplants
• 1 large onion sliced thin
• 4 cloves garlic (mashed)
• 2 large cans tomato puree
• 2 inches Vegetable or olive oil in frying pan
• Salt and pepper to taste.

Directions:

1. Peel and slice eggplants half an inch thickness.
2. Salt and set aside in a sieve for 10 minutes.
3. Squeeze all the water out of the eggplant slices a few at a time and fry lightly in a shallow pan in vegetable oil.
4. Drain on paper towels.
5. Heat 4 Tbsp of vegetable oil in a frying pan.  Add onions, garlic, salt and pepper to taste.
6. Brown to a golden brown then add tomato puree.
7. Simmer covered for 10 minutes.
8. In a 9 X 12 pan, layer fried eggplant and sauce.
9. Cover with Beshamel gravy.
10. Bake in 350 degree oven till top is golden brown.
11. Serve over rice when hot.
12. Eat with pita or flat bread cold.

Bel Hanna Wel Sheffa!