Moussaka of Eggplant covered with White Icing

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Moussaka of Eggplant covered with White Icing
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Makes: 6 servings adjust

Directions

Ingredients

  • 6 eggplants (1 / 2 1 kg) peeled and sliced along the
  • 1 egg
  • 3 / 4 cup (150 ml) water
  • Half deep frying oil

Step 1

Eggplant: Arrange the eggplant in one layer on a great blessing, Sprinkle over them salt and allow the dough for an hour. Wipe well. Beat the egg and water bowl, dip the eggplant slices in batter. Heat half the oil and deep frying, fry the eggplant slices until they are golden well. Place on paper towels to absorb excess oil.

Ingredients

  • 1/4 teaspoon cumin
  • Salt and black pepper
  • 1 pound Ground Beef
  • 3 large onions, finely chopped
  • Oil for frying
  • 1 large eggplant, Filling
  • 1 Egg

Step 2

Filling: Roast the eggplant on the flame of the stove until it turned black. Peel and mash the eggplant flesh. Heat the oil in a pan, fry the onion until golden, add the meat and fry, stirring, until it browned. Add the meat and eggplant, salt, pepper, cumin, add the egg and mix. Simmer for half an hour. Stir occasionally.
 

Step 3

Preheat the oven to medium (180 degrees C)
 

Step 4

Arrange eggplant slices in two-thirds of the length and width template with two layers, so that created a grid form. Spread the eggplant from the filling, evenly and cover with remaining eggplant slices.

Ingredients

  • 1⁄2 teaspoon salt
  • 2 heaping tablespoons (25 grams) potato flour
  • 2 cups (40 ml) water
  • 2 Eggs
  • 1⁄2 teaspoon white pepper

Step 5

White icing: put all the components of pan coating, cook on medium heat, stirring, 5 minutes, until certification. Remove from the stove, pour over eggplant and bake for half an hour, until brown. Serve hot
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