By Linda Gassenheimer
From Tribune News Service
Moussaka, a layered eggplant casserole, is traditional fare at every Greek taverna. The dish has hundreds of variations. Usually, slices of eggplant and sometimes potatoes are sautéed and layered with a spiced ground meat.
Helpful Hints:
— You can use grated Parmesan cheese instead of feta cheese.
— You can find minced garlic in the produce section of the market.
— Use a stove-to-oven casserole dish. Or use a regular skillet if the handle can go in the oven.
Countdown:
— Preheat broiler.
— Start potatoes and eggplant.
— Make meat.
— Complete dish and place under broiler.
Shopping List:
To buy: 1 package frozen chopped onion, 6 ounces lean ground beef (95% fat-free)*, 1 container tomato paste (no-salt-added)**, 1 container nonfat, plain yogurt, 1 container crumbled reduced-fat feta cheese, 1/2 pound red potatoes and 1 pound eggplant.
Staples: olive oil spray, minced garlic, ground cinnamon, salt and black peppercorns.
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