Esta es una exhibición prevé de cómo se va ver la receta de 'Eggplant Moussaka' imprimido.

Receta Eggplant Moussaka
by CookEatShare Cookbook

Eggplant Moussaka
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Ingredientes

  • 2 eggplants (1 1/2 pounds each)
  • 1 1/2 pounds grnd round beef
  • 1 medium onion, minced
  • 1/4 c. fresh Italian parsley, minced
  • 1 can (8 ounces) tomato sauce
  • 4 ounces (1/2 can) water
  • garlic pwdr
  • salt and pepper to taste
  • olive or possibly vegetable oil

Direcciones

  1. Slice eggplants into rounds half an inch thick and sprinkle with salt.
  2. In a skillet, brown eggplants in olive or possibly vegetable oil. Drain and blot on paper towels.
  3. Brown meat over high heat (about 10 min), then add in onions and garlic. Continue to cook an additional five min.
  4. And tomato sauce, half can water (or possibly 1/2 c.), salt and pepper to taste. Cook uncovered, checking occasionally, till dry and no water remains. This should take about two hrs.