Recipe: Melitzanes me mosharaki sto fourno (Baked Eggplant and Beef)
By: Koula Takouridis, Mentone, Dromana, Alexandroupoli
After a couple of hours of enjoying the beach today with Evangelia we walked back home in anticipation of eating one of my favourite meals...On the menu today one of my favourite eggplant dishes. Melitzanes me mosharaki sto fourno....Very simple to make and very mourish...
Melitzanes me mosharaki (eggplant and beef)
2-3 eggplants cut in wedges and fried
2 potatoes peeled and cut in wedges and fried
1 kilo beef cut in large cubes (chuck or oyster blade)
3 cloves chopped garlic
1 large onion processed
1 large ripe tomato processed or 1 can tomato
Saute garlic, onion and beef until browned. Add salt pepper to taste and add tomato. Cook in pressure cooker for 20 minutes until meat is soft. (alternatively about 1 ½ hour on stove top with one cup of water). The end result should be a casserole with a thickish sauce.
To prepare the eggplant. Cut into wedges, let them sit in bowl of salted water for about ½ hour. Pat dry and quickly fry until golden. Allow them to strain any excess oil on kitchen paper.
Layer fried potatoes and fried eggplant in a baking tray. Sprinkle with ½ bunch chopped parsley. Pour the meat and sauce on top, shake the tray so the sauce can sink to the bottom (don’t stir) and bake for 20 minutes in a 180 degree oven.
Layered potato and eggplant with parsley sprinkled on top
Beef casserole poured on top (007 style - Shaken not stirred!)