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k_tsoukalas

Moderator
One of my favorite Greek dishes is Moussaka, but I don't make it at home a lot. One of the issues is that I haven't found a great recipe, and I know that working with eggplant can be tricky. In the past, people have tried to explain to me how to make it, but their explanations have been confusing. I need a proper recipe that is easy to understand. It looks like Chef Pemi put together a great version of it that even someone like me, who has been intimidated by making my own moussaka, can follow. Not only that, but it looks yummy!

Check out the Cooking Greek Cookbook by Worldwide Greeks out on Hardcover, Paperback and eBook here!

moussaka-recipe.jpg
 
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Luana

New member
It is important to salt and drain eggplant. Have tried skipping it, and it turns out too watery. The cinnamon in the tomato sauce is very necessary, don't skip it if you think it sounds odd. Cinnamon has a nice affinity for tomato sauce, and when it's there people often don't know what is making it taste so great. I don't measure spices or herbs, always add to taste, so add a bit, taste, and if you like add a bit more, but don't go overboard. Maybe I should measure? Mostly I do things like this by taste.

I've never included potatoes in moussaka, as it's a regional thing, common in Northern Greece, and not done in the southern part. I don't care for the mouth-feel of potatoes in moussaka. I much prefer it to be only eggplant.

Good luck!
 
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k_tsoukalas

Moderator
It is important to salt and drain eggplant. Have tried skipping it, and it turns out too watery. The cinnamon in the tomato sauce is very necessary, don't skip it if you think it sounds odd. Cinnamon has a nice affinity for tomato sauce, and when it's there people often don't know what is making it taste so great. I don't measure spices or herbs, always add to taste, so add a bit, taste, and if you like add a bit more, but don't go overboard. Maybe I should measure? Mostly I do things like this by taste.

I've never included potatoes in moussaka, as it's a regional thing, common in Northern Greece, and not done in the southern part. I don't care for the mouth-feel of potatoes in moussaka. I much prefer it to be only eggplant.

Good luck!
I think in the past I have skipped salting the eggplants and I wonder if that's the whole reason why I haven't liked my versions in the past! I have also never used potatoes - I wonder if the the potatoes absorb some of the liquid generated by the eggplant. But, you said you don't use potatoes anyway and salting gives the dish a nice texture?
 

Luana

New member
Yes, I've tried skipping salting the eggplant also, but it is crucial as it is what draws moisture out of eggplant. If the eggplant is not salted, the moussaka will be watery. I doubt potatoes absorb liquid as when eggplant is salted, the moisture is drawn out without potatoes.

The potatoes, I think, are a regional difference, used in the northern part of Greece but not in the southern part. I don't care for their texture when they're in moussaka, but if you like them, by all means add them.
 

Briam Greek Roasted Vegetables Recipe from Cooking Greek Cookbook

One of my favorites elements of Greek cooking is the wealth of hearty vegetable dishes, and this Briam recipe is an absolute classic. It is filled with flavor, and you can either serve this as a side dish or a meal when served with feta cheese and bread. The Cooking Greek cookbook has a great version of it and has a classic combination of ingredients, like eggplant, zucchini, and potatoes. It's an easy dish to put together and I like to make a big pan of it and eat it over the course of a few days.

Check out the Cooking Greek Cookbook by Worldwide Greeks out on Hardcover, Paperback and eBook here!

briam-recipe.jpg

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