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Working on a great Moussaka recipe, need help though

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Working on a great Moussaka recipe, need help though

coll | Jan 3, 2009 02:20 AM

I love authentic moussaka and finally got around to trying to make it myself. I took six or seven recipes from here and tried to put them all together, but the result left something to be desired. Well it was better than the recipe I used in the 70s before I even knew what Moussaka was, which started with Crescent Rolls so you can imagine. I'm going to start asking people who would know better, but if anyone can critique me here I would appreciate it.

First, the eggplant. Half the recipes said to roast it rather than, or in addition to, pan frying, so I figured that would be a little healthier. Only roasted it for 20 minutes but when I went to slice it, it fell into chunks. I think I should just fry next time?

Potatoes? I always thought that was a main ingredient, but only one recipe called for it. I cut them like potato chips and deep fried and made a base of them. Some breadcrumbs underneath because certain recipes called for that somewhere in the casserole.

The meat and sauce was pretty good, I used crushed tomatoes in puree and lamb, and lots of different spices, but do you think lamb is necessary though? I always have to process it myself so it's some extra work. Didn't taste all that lamby.

The topping is what disappointed me the most, I wanted light and fluffy but it was sort of dense. I made a white sauce and then added 5 eggs that were beaten but not intensely. I also added a half cup of parmesan to that. Maybe I should have really whipped the eggs, or separated?

Also several recipes mentioned it was better served at room temp, but my husband strongly disagreed.

Well I guess this could be my New Years resolution, to make a great Moussaka by year's end!

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