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Roasted potatoes and eggplant layered with a hearty turkey meat sauce and topped with a creamy bechamel sauce.
Moussaka is great, it’s a layered eggplant dish with Greek origins. Moussaka is like lasagna.It’s similar in its layering. Also, everyone could have the same ingredients but everyone does it differently and swears it the only way to do it.
Some people pan fry the eggplant. Peeled or unpeeled skins? Cheese or no cheese? Mashed potatoes or bechamel. The possibilities are endless. For my moussaka, I go the simpler route that in my opinion imparts the most flavor. Roasted skin-on veggies a hearty crushed tomato meat sauce and bechamel with a dash of nutmeg. Also, no cheese here and no mashed potatoes, what is this shepherd pie?
If you can make lasagna you can make moussaka and it’s really great dish to hide extra veggies in. Check out my tips and tricks below for the best moussaka. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST MOUSSAKA:
undercook the veg: the first roast is just to remove the moisture from the veggies so that it doesn’t pull out and pool at the base of your moussaka. adding salt to the olive oil will help draw out moisture. don’t cook the veggies to full doneness.
skin-on: other than the nutritional benefits of leaving the skin on your eggplant and potatoes like potassium, vitamin d, and loads of fiber. it also helps add flavor. as long as the potatoes and eggplant are precooked it helps tenderize the outside.
let it sit: the only thing different with this dish from lasagna is noodles and cheese. so like a lasagna let it sit. that way it will firm up and hold. since this dish has less starch and cheese layering is important. make sure you tightly layer your potatoes and eggplant.
brush the eggplant: eggplants are flavor sponges. they absorb. the best way to make sure your eggplant evenly is coated is to brush on the olive oil rather than drizzling it. it reduces waste as well.
tinting: tinting is when you place a piece of foil over anything that needs to rest before serving. you lightly cover it with foil that has a fold in the middle to keep it warm and from a draft getting it. what I like to do is leave the oven open for about 5 minutes and let the moussaka sit in the residual heat so it stays warm
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