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JUNE 29

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Eggplant, moussaka




Ingredients:
2 cups tomato juice 1 pound savory minced beef
2-1/2 pounds fried eggplant
salt, pepper, and mixed spices

Preparation

1 Mix 1/2 cup of tomato juice with savory minced beef and cook over low flame for 7-10 minutes. Line bottom of oven pan with one layer of eggplant slices, spread the minced beef on top, and cover with the remaining eggplant. With the tip of a knife make several deep dents in the eggplant. Season the remaining tomato juice and pour over the eggplant. Bake in center of 350 F oven for about 30 to 40 minutes.

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