Hello Everyone,

I was at the farmer stand and saw the most beautiful purple eggplant and right there and then decided to make Moussaka. This is a baked eggplant dish traditionally layered with lamb. Most moussakas served today are quite unlike the Greek original, with its plump eggplant, spiced lamb in a rich sauce, and light cheese custard, layered and baked until the flavors meld. I decided to forgo the lamb and use ground beef instead. Served with bread and a green salad, it is a satisfying meal.

There are many steps and it looks tedious, but it isn't, pour yourself a glass of vino, put on the music and enjoy. It is an absolutely delicious dish.

Moussaka
serves 6-8

2 lb. eggplant
salt
1 large onion, chopped
olive oil for frying
1 1/2 lbs. ground chuck
1 t. ground cinnamon
1 t. ground allspice
2 garlic cloves, minced
black pepper
1/2 c. red dry wine
1 large can chopped tomatoes
1 t. tomatoe paste
1 t. honey
4 T. fresh chopped parsley
1 T. dried oregano
1/2 c. chicken broth
2 c. whole milk
1/2 c. ricotta cheese
1/3 c. feta cheese
3 large whole eggs, plus 3 egg yolks
pinch of grated nutmeg
1 c. bread crumbs
1/2 c. Parmesan cheese, grated

1. Wash the eggplant and cut into 1/4 inch slices. Salt and blot them.

2. Saute the onionns and garlic in 3 T. oil for 15 mts. til soft not browned. Turn up the heat and add the beef, spices and seasonings. Cook over high heat for 5 mts. stirring constantly until the meat is all browned.

3. Pour in the wine and allow to bubble for 5 mts. Add the tomatoes, paste and honey, turn down to a simmer and let cook uncovered for 10 mts., stirring occasionally to help the tomatoes break down.

4. Add the herbs and stock and simmer gently for 30 mts. until the sauce is very thick.

5. Process or beat together the milk, ricotta and feta. Add the eggs and egg yolks, and beat well. Stir in the nutmeg.

6. Heat the egg/cheese mixture in a double boiler over gently simmering water for 15-20 mts. stirring continously, til the custard thickens - do not allow to boil as it will then curdle.

7. Pour just enough opil into a non-stick skillet to cover the bottom and place over med. high heat. When oil is hot, add the rinsed and dried eggplant slices and cook for 1 mt on each side, drain on paper towels. Repeat until all the eggplant is cooked.

8. Preheat the oven to 350, choose a large deep baking dish and start by layering a layer of eggplant, follow with meat sauce, cheese custard, more eggplant, cheese, eggplant, and finishing with cheese custard.

9. Mix togther the bread crumbs with the Parmesan and sprinkle over top. Bake for 1 hour until top is crispy and contents bubbly.

Peasant Salad

1 cucumber
salt
2 large tomatoes, washed and cut in chunks
1/2 t. sugar
1 romaine lettuce heart
1 scallion, chopped
6 oz. feta cheese
2 t. dried oregano
1 T. fresh chopped dill
2 T. capers, rinsed and drained
16 kalamata olives
juice of 1 lemon
1/2 c. virgin olive oil

Peel the cucumbers and cut in half lengthwise and then across in half moons.
Shred the lettuce and place the chopped tomatoes over and layer the half moons of cucumber over on plate. Sprinkle with chopped scallions and lightly crumble feta over. Sprinkle oregano on it. Scatter the dill, capers and olives over. Whisk the lemon juice and oil together with the sugar and salt to taste. Drizzle salad dressing over just before serving.