Categories: beef, main course, meat

Ingredients

• 1 eggplant
• 1 1/2 lb zucchini
• 1 lb ground meat
• 1 c chopped onion
• 1 T minced garlic
• 2 T olive oil
• 2-3 c canned diced tomatoes
• 1 c chopped green peppers
• 1/2 t dry dill
• 1/2 t cinnamon
• 2 T chopped parsley
• 2 c feta cheese
• 3/4 c uncooked couscous
• 2 c. grated parmesan cheese

Directions

1. ghtly salt 1 ½ lb peeled and cubed eggplant. Bake on an oiled sheet for 30 min at 375. Sautee 1 ½ lb diced zucchini. (quantity of zucchini may be decreased or omitted if ground meat is used.)

2. Brown 1 lb ground meat and drain. Cook 1 c chopped onion and 1 T minced garlic in 2 T olive oil. Add the following ingredients and simmer until all vegetables are cooked: 2-3 c canned diced tomatoes, with juice, 1 c chopped green peppers ½ t dry dill, ½ t cinnamon, 2 T chopped parsley.

3. Custard Sauce: melt 5 T butter over low flame, then whisk in 6 T flour and cook 5 min. Add the ild gradually and cook, whisking constantly, until sauce thickens. Remove from heat and whisk in 2 eggs and ½ t nutmeg.

4. In a greased 9×13 pan, put half the tomato sauce, eggplant, 1 c feta, half the couscous, rest of tomato sauce, zucchini, 1 c feta, rest of couscous, custard sauce, parmesan cheese.

5. ke, tented with foil, for 30 min at 350. Uncover and bake 15-20 min more, until tom is lightly browned.

Email to a friend | Print this recipe | Back