Moussaka and Pistachio

While we're in Greece, we may as well add another of Katina Xeros' recipes. Moussaka’ is the Greek dish everyone knows about. It is a bit of work, but is easily prepared ahead and freezes well.

Moussaka'

1 1/2 lb. lean ground beef

2 finely chopped large onions

1/2 tsp. pepper

1 1/2 tsp. salt

2 cups tomato sauce

chopped parsley

2 tsp. cinnamon

1/2 tsp. allspice

3 medium eggplant or the equivalent of

eggplant and potato

4 eggs

2 cups milk

Approximately 1 lb. grated Romano cheese

Peel and slice eggplant about 1" thick. Soak in a bowl of cold salt water for 15 min. Drain and pat dry on paper towels. W/pastry brush, brush lightly with olive oil and place on cookie sheet. Broil until lightly brown on both sides - Drain on paper towels. Place chopped onion in cold skillet. Cover with ground beef and fry at moderate heat until meat juices are absorbed and onions are tender. Add tomato sauce and seasonings including parsley. Simmer until thickened. Butter a large baking pan (at least 9x13). Sprinkle bottom with a little grated cheese. Arrange a single layer of eggplant over cheese. Sprinkle with cheese. Top with a layer of meat sauce. Sprinkle with cheese. Continue layers finishing with layer of eggplant. Combine the 4 beaten eggs with 2 cups milk and a handful of grated cheese. Pour this mixture over the eggplant and sprinkle with grated cheese and a few dashes of nutmeg. Pierce the eggplant with a fork in a few places so that the sauce will go down. Bake in a preheated 375 oven for 20 - 30 min. or until knife inserted in center comes out clean. Serves 8 generously.

This dish can also be made using layers of cream sauce made with the Romano cheese. I find that version a bit rich for our tastes. Pistachio is another Greek dish which basically substitutes cooked, buttered macaroni for the eggplant. Since J.S. is not an eggplant fan, I have at times made 3/4 of the pan with eggplant and 1/4 with buttered macaroni. If you want a company dish of Pistachio, double the amount of ground beef in the recipe above; Toss 1 lb cooked macaroni with 3/4 cup butter and layer with a rich cream sauce of 8 Tbsp. flour, 4 cups milk, 1/2 cup butter, 4 - 6 egg yolks and the cheese.