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  Textcategory:Maincuisine:Greek...9 more

  Stuffed Eggplant Moussaka

  STUFFED EGGPLANT
  MOUSSAKA
  
  1 tablespoon flour
  1 small eggplant,
  cut in half
  lengthwise
  1/2 pound ground
  beef
  1/4 cup finely
  chopped onion
  3/4 teaspoon salt
  1/4 teaspoon garlic
  powder
  1/8 teaspoon pepper
  1/4 cup shredded
  Swiss cheese
  ite
  
  Wine Sauce:
  1 tablespoon butter
  or margarine
  1 tablespoon flour
  1/2 cup milk
  2 tablespoons dry
  white wine
  1/2 teaspoon salt
  1/8 teaspoon pepper
  Dash nutmeg
  
  To make in a conven-
  tional oven: Preheat oven
  to 350 degrees. Shake flour
  in a 10x16-inch oven bag;
  place in a 12x8x2-inch
  baking dish. (If you don't
  have bag, place eggplant in
  dish and cover with foil
  before cooking.) Scoop out
  pulp, leaving a shell 1/2-
  inch thick; dice pulp.
  Brown ground beef;
  drain fat. Add onion, salt,
  garlic, pepper and diced
  eggplant. Cover and sim-
  mer 15 minutes; stir in
  cheese. Make wine sauce.
  (See directions below.) Fill
  eggplant shells with meat
  mixture; place in bag and
  spoon sauce over top.
  Close bag with twist tie;
  make six 1/2-inch slits in
  top. Bake 30 minutes or
  until eggplant is tender.
  Yields 2 servings.
  
  Back:
  To make in a microwave
  oven: Follow directions
  above, except close bag
  with rubber band, string or
  1/2-inch strip cut from open
  end of bag; make six 1/2-
  inch slits in top. Cook 4 to
  6 minutes, turning dish
  once. Yields 2 servings.
  
  To make sauce, melt
  butter in saucepan over
  low heat or in microwave
  oven. Blend in flour; stir in
  milk and wine. Heat to
  boiling, stirring constantly
  until mixture thickens,
  about 1 minute. Stir in salt,
  pepper and nutmeg. Yields
  about 1/2 cup.
  
  ---
  
  # Stuffed Eggplant Moussaka
  
  *Serves 2*
  
  ## Ingredients
  
  ### Eggplant and Filling
  - 1 small eggplant, cut in half lengthwise
  - 1/2 lb ground beef
  - 1/4 cup onion, finely chopped
  - 3/4 tsp salt
  - 1/4 tsp garlic powder
  - 1/8 tsp pepper
  - 1/4 cup shredded Swiss cheese
  
  ### Wine Sauce
  - 1 Tbsp butter or margarine
  - 1 Tbsp flour
  - 1/2 cup milk
  - 2 Tbsp dry white wine
  - 1/2 tsp salt
  - 1/8 tsp pepper
  - Dash nutmeg
  
  ### Equipment (Optional)
  - 1 Tbsp flour (for oven bag)
  - 1 large oven bag (10x16 inch)
  
  ---
  
  ## Instructions
  
  ### Wine Sauce
  1. Melt butter in a small saucepan over low heat.
  2. Blend in flour and stir until smooth.
  3. Add milk and wine; heat to boiling, stirring constantly until mixture thickens — approximately 1 minute.
  4. Stir in salt, pepper, and nutmeg.
  5. Set aside. Yields approximately 1/2 cup.
  
  ### Method 1 — Conventional Oven
  1. Preheat oven to 350°F.
  2. If using an oven bag, shake 1 Tbsp flour inside the bag and place bag in a 12x8x2 inch baking dish. If not using a bag, place eggplant in the dish and cover with foil before cooking.
  3. Cut eggplant in half lengthwise. Scoop out pulp leaving a 1/2 inch thick shell; dice the pulp and set aside.
  4. Brown ground beef in a skillet; drain fat.
  5. Add onion, salt, garlic powder, pepper, and diced eggplant pulp to the beef.
  6. Cover and simmer 15 minutes.
  7. Stir in shredded Swiss cheese.
  8. Fill eggplant shells with meat mixture.
  9. Place filled shells in the oven bag or prepared baking dish.
  10. Spoon wine sauce over the top of each filled shell.
  11. If using bag, close with twist tie and cut six 1/2 inch slits in the top.
  12. Bake at 350°F for 30 minutes or until eggplant shell is tender.
  
  ### Method 2 — Microwave
  1. Follow all preparation steps above through step 10.
  2. Place filled shells in oven bag; close with a rubber band, string, or a 1/2 inch strip cut from the open end of the bag.
  3. Cut six 1/2 inch slits in the top of the bag.
  4. Cook 4 to 6 minutes, turning dish once halfway through.
  5. Check for tenderness; eggplant shell should be fully tender when done.