Like with Cottage Pie and Shepherd’s Pie. Oh wait – one big difference between Moussaka meat sauce and Bolognese – this is much thicker. I love the subtle hint of cinnamon and oregano in this – a nice reminder that it’s not to be confused with everybody’s favourite Bolognese!īut other than that, the cook method and ingredients in the Moussaka meat sauce is very much the same as Bolognese! ![]() The meat sauce for Moussaka is traditionally made with lamb but it’s equally delicious with beef. These days however the latter is not really necessary, as any bitterness has been bred out of modern eggplants. Why salt the eggplant? Two reasons: to extract excess liquid (otherwise you end up with watery moussaka), and historically also to remove any potential for bitterness (high heat of BBQ will avoid the need for this). If you’ve got a 4 burner BBQ, you’ll get these thin slices of eggplant cooked within 5 minutes (and no salting required). There’s a vast volume of eggplant here and it takes 3 trays. I’ve opted to bake here (like I do with Eggplant Parmigiana), but actually, the fastest and easiest way to cook the eggplant is on the BBQ. Traditionally, the eggplant slices are fried but there’s plenty of recipes (even from Greek cookbooks) that grill/broil, bake or BBQ the eggplant. Here’s a quick look at each of these components – or if you prefer, watch the recipe video below or skip straight to the recipe! Thick béchamel sauce – thicker than used in Lasagna and things like Broccoli Gratin, it’s semi-set using eggs The meat sauce, a rich Bolognese type sauce made with lamb or beef but with traditional Greek flavours of oregano and cinnamon Since this time, it has evolved a wee bit pursuant to other Greek cookbooks that have crossed my path, but the core of the recipe is still very much the original recipe. Well, Greek Mamas might not have such a pragmatic view as the answers I’ve provided, but hopefully this recipe gets their nod of approval! It’s a traditional recipe sourced from a Greek cookbook called The Food And Cooking Of Greecewhich I found at my local library back in 2015. Eggplant is a sponge for oil, my friends!) ![]() Potatoes in place of eggplant? (Totally fine, eggplant is just more traditional)īlasphemy to bake rather than fry the eggplant? ( Once layered up, you can’t tell if it’s baked rather than fried but your skinny jeans will thank you for it. I have visions of Greek Mamas having heated debates about what makes a great moussaka, arguing over earth shattering things like:īeef or lamb? (Traditionally lamb, equally delicious with beef!) This is serious comfort food – a low carb one at that!Īs with all iconic dishes of the world, I imagine that every Greek family surely has their own version of Moussaka. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe takes time to assemble – but it’s well worth the effort! Moussaka is to the Greek what Lasagna is to Italians.
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