Reviewed: Feb. 23, 2003

Very good, original taste, and easy to make. Tends to be too oily: substituting a little bit of olive oil to the butter proposed for the browning the beef helps to solve this problem. Seems very difficult to prepare in 45 minutes. I take 1h30. Requires many skillets and saucepans. Or be prepared to temporarily store parts of the dish in a couple of bowls. I suggest adding cinammon and nutmeg to your taste, just before simmering the beef.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LEBIGOT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 29, 2003

I took a few liberties but it came out great. It is very rich but make it and enjoy. The pervious reviewers noted that it was a bit greesey, this is most likely due to the meat (try extra lean ground) AND the sauce. It appears as if the oil comes out of the butter as the sauce is cooked. There was one note about needing all of the eggplant. I would tend to agree. I used 2 and it was good but 3 would have been better. I added ~3/4 cup of feta cheese. This worked out since I had a larger pan and it added a nice flavor. Cooking the eggplant takes quite a while. I used a regular pan. This forced me to use some oil and cleaning the pan afterwards is a pain because the oil cooks on after that much time. Be sure to use a non-stick pan and cook the eggplant dry.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JOHNZORNES

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 25, 2003

Thank you, Peggy! I always order Moussaka in Greek restaurants but had dismissed the option of cooking it at home. This dish turned out wonderful - and although takes a bit of prep time - was SO worth it. Followed the recipe exactly except: 1) Cooked Eggplant without any oil (was afraid that they would taste funny as they looked burnt after being cooked, but were fine), and 2) substituted equal parts of oregeno, basil, & thyme for fine herb mixture. Also only had 2 eggplants around but it was enough (although 3 is probably a more appropriate amount). If you like Moussaka, you MUST try this recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

GWENEC

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 20, 2003

Thanks Peggy! This sounded so good but I had no eggplant and just macaroni...So I made the red sauce using ground lamb,1 tsp allspice, 1/4 tsp more cinnamon, only one onion, mixed it with cooked macaroni and 1 to 1 1/2 cup grated parmesean in a dish..covered and baked at 325 for 35 minutes..My family loved it...Thanks! Easy and Awesome!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PENELOPE4321

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2002

Good taste, but very greasy, even after broiling eggplants. Extra cheese always a plus though!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

STEPHMIT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2002

This is excellent - I have never cooked moussaka before, and wasn't sure about how it might come out, but it was a hit. I dry-sauteed the eggplant in a non-stick wok, and it was fine; although next time I will cook the eggplant longer, since some of the thicker pieces were slightly undercooked. I also used the suggested herbs as a substitute for fines herbs with no problems. I made the mistake of ignoring the other warnings about the amount of time and work this requires, and it made for a late - (but much appreciated!) dinner.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

GEOFFB

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 29, 2002

a bit oily

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JINGSHI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 6, 2002

This recipe is a keeper! I used the left over Easter lamb for it, rather than ground beef. And it was scrumptious! Time consuming, labor intensive to make, though. And my four year old daughter gave the dish mixed reviews!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LLYUNG

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 17, 2002

Thank You, Peggy. Am not much of a cook, (in my mother's opinion, but then again who is) but I made your recipe and it was a hit. I had some trouble with the eggplant but i figure it out. I didn't used fines herb instead I used basil, parsely and thyme and the flavor was phenomenal! Also, I used a vegetable spread instead of butter and the consistency remain the same. If you're like me wanting to impress a mother chef go for it this the dish to do that with!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

YORTIZ

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 19, 2001

An excellent, recipe - I found it pretty easy. Try grilling the eggplant to reduce grease, about 5 minutes each side. Also try with ground lamb for a more authentic taste.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

GOODKNIGHT9

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2001

I had tried Moussaka in Cypress, but was afraid to try making it - that it wouldn't taste the same. BUT, this recipe is fantastic. It takes a bit of time, but it is worth it!! I didn't have any "fine herbs" so I just used oregano, basil, and thyme - it tasted great! My boyfriend made the bechemel sauce :) We loved it and so did our friends!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MITOITO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 3, 2001

Delicious! Prepared this recipe for my wife and two daughters and drew rave reviews. I followed the recipe almost exactly - I did not have any "fines herbs" and also added a bit (1/2 C) of Feta cheese. Took a couple of hours to complete the dish. Next time, I'll double the recipe and try freezing some.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RCRISAN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 16, 2001

There is far too much grease in this recipe. I was able to cut the grease considerably by not sauteeing the eggplant in oil, but simply dry sauteeing. Without the grease, it is very tasty. I made the recipe twice. The first time as written, the second time modified. My family loves moussaka and I was happy to find a recipe to work from. Thankyou.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ms Veggie Lover

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2001

Very similar to what we had in Greece. A little time consuming, as you have to cook eggplant separately, but sure worth it. Great for big group dinner and party.

Was this review helpful? [ YES ]
0 users found this review helpful