This is a good moussaka recipe but bland and a bit cumbersome. I used only 2 lg eggplant, no zucchini.
Vegetable Changes:I sliced the eggplant in to 1/4 in slices, spritzed with olive oil spray and baked in a 400 oven for 10 minutes on a parchment lined pan. I boiled the potato slices for 4 minutes.
Bechamel was good and only change I made was way more than a pinch of nutmeg, 1/4 teaspoon is more like it.
Meat/Sauce changes: Peeled the tomatoes. Added 1 t cinnamon, 1/4 t ground allspice, and a pinch of ground clove. Added two cloves of garlic, minced to the sautee. Omitted parsley because I didnt feel like going back to the garden and my son brought me cilantro by mistake when I sent him. Added 1 T tomato paste and a 1/4 c red wine. I thought sauce looked runny so I thickened with a slurry of 2T water and 2 t cornstarch. WIth my changes it is a 5 stars.
It makes an enormous quantity, but that is OK because it freezes well. I took the leftovers, and chilled in fridge. I cut into serving size slabs and wrapped in a double layer of wax paper. Shoved all the wrapped slabs in a labelled ziploc bag. Now I have excellent lunches to go. Take a slab to work and it defrost in time to heat nicely in a microwave.
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This is a good moussaka recipe but bland and a bit cumbersome. I used only 2 lg eggplant, no...