Ingredients : 1 lb chopped meat

3 tablespoons butter or lard

3 tablespoons chopped onions

1 cup tomato sauce

« cup dry breadcrumbs

1 cup grated cheese

2 tablespoons chopped parsley

1 cup white wine

1 cup water

3 or 4 round eggplants (medium size )

Salt , pepper and grated nutmeg .

Ingredients for white sauce ( Bechamel )

1 quart milk

1 cup flour

3 or 4 tablespoons butter

2 eggs

Salt , white pepper and grated nutmeg.

Brown onions in butter or lard . Add chopped meat , mixing constantly until mixture

becomes crumply . Add tomato sauce , wine , water , salt ,pepper , parsley and nutmeg .

Cover pan and cook for one hour over low heat . In the meantime , cut the eggplants

lengthside in slices about inc .Salt them . Let them strain in a colander and fry in Deep fat . Let

the fried eggplants strain again .Prepare a thick white sauce ( b chamel ) with milk, flour ,

butter, salt , white pepper and grated nutmeg.Add eggs . Arrange eggplants in shallow pan with

a few breadcrumbs . Pour the white sauce evenly over this and sprinkle the remaining cheese

and breadcrumbs on top . Pour some melted butter over the top and bake for 15 minutes until

golden brown.Cool slightly and cut in squares . Good for 6-8 servings .

NOTE : Mousaka can also be made with only potatoes and eggplants , or with eggplants,

potatoes and pumpkins .

10-12 medium-sized tomatoes

4 tablespoons of sugar

1 cup olive oil

1 large onion , chopped

1 cup uncooked rice

2 tablespoons of chopped parsley

Salt and pepper

Dry breadcrumbs

« cup currants ( dried)

Wash tomatoes and cut the top from the stem end.( These must be saved and used later as lids ) .

Scoop out pulp with teaspoon and sprinkle with sugar inside . Heat « cup olive oil in frying pan ,

and cook the onion until soft . Add the rice , stir well and cook for a few minutes . Add half the

the tomato pulp ., drained and chopped , « cup hot water , the currants , the parsley , the remaining

sugar , salt and pepper . Cover and cook for 10 min.Fill tomatoes with mixtures , leaving room for the

rise to swell . Replace the lids and arrange in shallow baking pan . Pour 1 tablespoon oil over

each tomato and sprinkle with breadcrumbs . Bake in moderate oven for 1 « hours . Serve cold .

Makes 5 servings

NOTE : A few green peppers can be filled with the rice mixture as well as with the tomatoes .

1 cup olive oil

lb chopped onions

1 cup uncooked rice

2 tablespoons mint or dill

1 cup hot water

1 tablespoon salt

teaspoon pepper

50-60 fresh grapevine leaves

or 1 15oz. can of grapevine

1 lemon

Heat « cup olive oil in a frying pan and saut The onions until soft .

Add rice and cook, covered, for 5 minutes. Add all remaining ingredients,

except grapevine leaves, lemon and « cup olive oil. Simmer for 5

minutes. Cool. Rinse the grapevine leaves in cold water. In fresh, put

them in boiling water and boil for 3 min. Strain and rinse in cold water . In

the centre of each leaf (shiny surface of leaf downwards ), place a heaped

tea-spoon of the filling. Fold ends of leaf over the filling and roll it up. (Do

not roll too tightly, as the rice will swell ). Cover the bottom of a shallow

saucepan with vine leaves and place a plate over the " dolmadakia" to

prevent them from opening. Cover and simmer over a low heat for about

1 hour. Allow cooling in the saucepan. Serve them as a cold Entree with

yogurt or as an appetizer .