Eggplant Moussaka

Use lots of eggplant. You may follow it with chilled oranges in syrup for dessert…

Serves 6 to 8

• 2 regular eggplants
• Salt
• ½ cup olive oil
• 2 onions, chopped
• 1 tablespoon minced garlic
• 1 teaspoon ground allspice
• 1 teaspoon ground coriander seed
• 1 pound ground beef or lamb
• 2 cups drained chopped tomatoes
• 1 cup white wine
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 2 tablespoons chopped parsley

1. Preheat broiler.
2. Cut the eggplants lengthways into about ¼-inch slices. Salt them. Leave in a strainer for an hour to draw out the bitterness.
3. Brush slices with about a ¼ cup of oil and place them under broiler.
4. Broil about 3 minutes a side or until golden. Set aside.
5. Heat 2 tablespoons of oil in a skillet on medium heat.
6. Add onions and sauté until golden, then add garlic, allspice and coriander.
7. Remove the mixture and make sure you can taste the allspice and coriander.
8. Add remaining oil to skillet and sauté beef until it loses its pinkness, about 3 minutes.
9. Drain off any fat and add tomatoes, wine, oregano and thyme.
10. Stir in onion mixture, and a little stock if it’s too dry.
11. Cook until thick and tasty, adding more coriander and allspice if needed, about 20 minutes.
12. When it’s ready, stir in parsley.
13. Oven to 350F
14. Oil a serving dish.
15. Make a thick layer with half the eggplant and add half the meat sauce.
16. Add another layer of eggplant and the rest of the meat, pressing down slightly so the surface is smooth and flat.
17. Pour béchamel over top and bake for an hour, until top is golden..