Michael Archon Sequoia Nielsen wrote:
> Some days ago I didn't have what it takes to make a moussaka, but I did
> have the eggplants that needed to be used and some ground beef. My
> recipe ended up something like this (for 2 people). It felt very fresh
> and I'll do it again some time:
>
> 1-2 Sliced up eggplant, browned in olive oil. Put aside.
>
> Meat sauce:
> Slice 2 onions, saute in olive oil.
> When they are soft, add the ground beef and 3-4 cloves of diced garlic,
> sprinkle with salt, pepper, cumin, a little chili powder. Brown it about
> 5 minutes and then add about 10 halved cherry tomatoes. Take it off when
> they have softened up a bit.
>
> Meanwhile make the bechamel wannabe in a pot:
>
> Melt some butter, stir in 1 spoonful of flour. When there are no lumps
> add some (about 1 cup) of creme fraiche or sour cream. It will be a
> little thick so you need to soften it up a bit with milk. Spice with
> salt and nutmeg. When it was boiled 2 minutes and has the not too thick
> texture, beat in 2 eggs.
>
> Now assemble the moussaka in a deep dish: start with a layer of
> eggplant, then all the meat sauce, then eggplants and finally the
> bechamel wannabe.
> Bake it 20 minutes at 400F/200C.
> If you have it, you can slice tomatoes and put them on top and sprinkle
> some grated cheese.
>


Looks good, but should't it have cinnamon instead of cumin? The chili
powder will have all the cumin you need.

Bob