The layers of moussaka!
I wasn’t sure what I would be making this past weekend, so I asked my colleagues for ideas. One of my colleagues is Greek and recommended making moussaka. First I had to ask what that is, but then I quickly learned that it’s an extremely popular and prevalent dish in the Eastern Mediterranean consisting mostly of eggplant, ground beef, and bechamel sauce. There is no set recipe for moussaka, so I finally settled on the Moussaka Recipe from Simply Recipes. This is my most difficult recipe yet! There are many steps and it took me around 1 hour and 45 minutes to prepare the moussaka for the oven. But luckily I chose to make this recipe on Sunday, and I had the whole afternoon! The results were delicious and I’ll be making this again in the future!
Making the meat sauce – ground beef, onions, garlic, cinnamon, allspice, oregano, tomato paste, red wine, lemon zest and juice
The eggplant slice soaking in the brine.
First layer: boiled potato slices
Second layer: grilled eggplant slices with olive oil, salt, and pepper
Third Layer: meat sauce
Fourth layer: more grilled eggplant slices with olive oil, salt, and pepper
Fifth layer: grated Pecorino (I couldn’t find the Greek cheeses and used their suggested substitute, plus I had Pecorino left over from the Amtraciana)
Sixth and Seventh layers: bechamel sauce and more grated Pecorino
The moussaka fresh out of the oven!
My plate! I didn’t let the dish cool off enough, so it fell apart a little.
Koen made meringues for dessert with the leftover eggwhites from the bechamel sauce!