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page 170
Method:
Fry slightly the minced meat and the well-chopped onion in the butter. Make two
portions of the spinach and lay the fried meat between in a flat pan, season to
taste and cook either in a moderately hot oven or over a medium fire.
Some people would prefer to add a tablespoonful of rice, already soaked in
water, to the meat and onion during frying time.
20. EGGPLANT WITH MINCED MEAT.
PATLIJAN MOUSSAKKA.
Ingredients:
Meat.............. 1 pound, fat, of mutton or lamb.
Eggplants .............................. 2, medium.
Butter ........................... 1 tablespoonful.
Dry Onions ............................. 2, medium.
Parsley .................................. 1 bunch.
Tomatoes......... 2, ripe (or 3 to 4 tablespoonfuls of canned tomatoes).
Salt and pepper, to taste.
Method:
Slice the eggplants into less than one-half-inch thickness; then mince the meat,
season to taste and fry in the butter with the onions, which should
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