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Moussaka
- Serves
8
- Difficulty
Medium
By Tessa Kiros
Published 2004
This is more or less how my aunt makes her moussaka. It seems like an incredible job, but you could split up your workload and make the mince sauce the day before (but bring it back to room temperature before putting the moussaka together). If you peel the potatoes in advance, keep them in a bowl of water so that they don’t discolour. You could even fry your eggplant and potatoes a few hours before making the béchamel and putting the moussaka in the oven. The size of the dish is important:
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There are lots of moussaka recipes on ckbk but I chose this one as it sounded just like the moussaka I remember. And it more than lived up to expectations. The meaty sauce with tender aubergine and potato layers l, but most importantly the generous layer of creamy bechamel sauce on top.
A mixture of beef and pork mince works very well (and pork mince is crazily good value in the UK right now, too).
Thank you ~ I am so glad you enjoyed this!