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Moussaka

  •  Start with a few eggplants.

    Start with a few eggplants.

  •  Slice as evenly as you can.

    Slice as evenly as you can.

  •  Place slices in your baking pan (this also helps you judge the quantity needed) and cover with coarse salt.

    Place slices in your baking pan (this also helps you judge the quantity needed) and cover with coarse salt.

  •  Fill the pan with water, and add a weight to keep the slices submerged.

    Fill the pan with water, and add a weight to keep the slices submerged.

  •  Soak for at least 30 minutes. Note how brown the water gets - This critical step removes the sulfur flavor.

    Soak for at least 30 minutes. Note how brown the water gets - This critical step removes the sulfur flavor.

  •  Strain and rinse off the salt. Arrange slices on paper towl to dry.

    Strain and rinse off the salt. Arrange slices on paper towl to dry.

  •  Fry the slices in olive oil and put aside.

    Fry the slices in olive oil and put aside.

  •  Add egg whites to cooled, browned lamb (and or beef). Save yolks.

    Add egg whites to cooled, browned lamb (and or beef). Save yolks.

  •  Mix ricotta, feta and mozzarella cheeses with the egg yolks. Add fresh oregano and sage.

    Mix ricotta, feta and mozzarella cheeses with the egg yolks. Add fresh oregano and sage.

  •  Eggplant, cheese and meat, repeat.

    Eggplant, cheese and meat, repeat.

  •  Bake until brown. Best cooled, reheated and served another day.

    Bake until brown. Best cooled, reheated and served another day.

The easiest way to describe Moussaka is that it is lasagna with eggplant instead of noodles. This hardly describes this classic Greek dish which is full of wonderful flavors. Ideal to bring to a pot luck, or to serve a crowd, as it is so rich that a little goes a long way.

Secret Ingredient: A splash of Ouzo in the meat mixture.

Click on the image to see the step by step gallery.

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