This recipe is pretty good. I did make some changes right out of the gate, but it was to make it to more closely resemble my families recipe (that I cannot find anywhere!! Have to beg my mom for it again) First and foremost, I used 2 small eggplant, brushed them with olive oil and broiled them for a few mins each side. I also put in a layer of peeled and med. sliced Yukon gold potato in substitution of some of the eggplant. No need to pre-cook. They will soften in the oven, and absorb all the yummy flavors! Next, I used ground lamb, not beef. I browned it in the skillet, using just it's own juices, not the butter. I drained off half (not all) the juices and added in my garlic and such. Do not omit the nutmeg and the cinnamon! I know this might sound weird, but this, combined with the ground lamb, is essential to the authenticity of this dish. It tastes heavenly! One thing I would suggest too is cutting the portions to 12 or more. Moussaka is SO rich. I usually serve it with a gorgeous Greek salad. Yum yum Yyum!!
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This recipe is pretty good. I did make some changes right out of the gate, but it was to make...