One question : I normally fry the salted aubergine slices as per ancient tradition but have got fed up with the salty over oilyness of this and am trying dry baking them. Moussaka Recipe | How to Make Moussaka Like a Greek – Huffington Post Moussaka is a scrumptious signature Greek dish that brings the flavours and traditions of the Mediterranean to your plate. You can totally layer up the meat sauce and eggplant the day before, and whip up the béchamel sauce right before baking.

It wasn’t until we came home from our year abroad that I attempted to make this gorgeous eggplant dish from scratch. However, the Greek version includes layers of meat and eggplant topped with a Béchamel ("white") sauce and baked. Next, lay some pre-salted slices of aubergine so that it forms a nice base and sprinkle with cheese. Whatever you know the dish well or you are just adventuring in the Mediterranean dishes this spice blend will help you re-create the traditional dish.

The only part I actually measured was the bechamel – for the meat sauce I just used the recipe amounts as an approximation – this worked out well for me. I think next time I’ll try baking the veg, only because all that lovely, flavorful oil at the bottom of the casserole made my cholesterol jump just by looking at it!

With the help of Knorr’s flavour expertise you can enjoy meat free recipes that don’t compromise on taste. Very active - You exercise almost every day of the week doing high intensity training such as running, spinning, team or competitive sports.Spoon over half the minced meat mixture and then repeat the layers with the rest of the aubergine, minced meat, breadcrumbs and cheese. A mornay sauce with added egg yolks is spread on top, which makes it even more airy and a beautiful golden brown on top after a trip to the top. The starchiness of the potatoes perfectly complements the tanginess of the sauce, the sweetness of the aubergines and the creaminess of the béchamel cream. Please always read the labels, warnings, and directions provided with the product before using or consuming a product. I made it for a friend and she said it was perfect and my Dad and I finished it off today and he thought it was great (it had improved with time in the fridge over night).

Layers of soft eggplant, rich beef or lamb filling lightly spiced with oregano and cinnamon, topped with a thick layer of bechamel sauce. We track calories and 7 key nutrients - carbs, sugar, fibre, protein, fat, saturated fat and sodium. This meal does take a bit of prep, I’m not going to mislead you, but the results are truly spectacular. I sliced the potatoes to half CM and I used 400 grams as I felt 250 wasn't enough (maybe we have big appetites here?I might have slice the eggplant too thin on my mandolin since it became almost transparent when I cooked it, so in the future will slice a bit thicker.

Pour over the white sauce, making sure it covers in an even layer, then sprinkle with the reserved nutmeg and parmesan cheese.I could smell it through all the packaging �� It was despatched quickly and arrived promptly in a strong bag. It tastes exactly like being back in Greece and this is by far one of my favorite “comfort food” recipes. Place the potatoes in a bowl and add 1 tbsp olive oil and 1/2 tsp salt, roughly mix and place on a baking tray. I will be donating some to my elderly neighbours tomorrow who I am looking after due to corinavirus.