This meal does take a bit of prep, I’m not going to mislead you, but the results are truly spectacular. I got a ton of compliments at the dinner table and it was special because I was able to use produce my sister grew. Add the tinned tomatoes, the sugar, a pinch of cinnamon, 1 bay leaf and a good pinch of salt and pepper. Natural spices make a wonderful gift, suitable for different occasions; Such as a thank you gift, hostess gift, office, workplace, Mother's Day, Father's Day, teacher appreciation, housewarming, birthdays, party favors, etc.

It’s even one of the few times I can manage to get my husband to help me cook just because he’s so excited to eat it! I did the baked version of the veggies, nor fried, and the dish was plenty rich without the extra oil. You can bake it either before freezing or after freezing, both will work just as well 🙂 If baking after freezing, bake at a lower temperature for longer, until its cooked through. Heat half the olive oil in a pan, add the aubergine, then cook on both sides so they take on a little colour (you can add a little water to help the softening of the aubergine).

A thin béchamel sauce will soak through the meat sauce and won’t give you that creamy thick layer that sits on top and makes your Moussaka stand out! For a lighter version of the traditional Greek moussaka try drizzling the aubergines with some olive oil and bake them for 20 minutes instead of frying them). Moussaka is usually served warm, not piping hot; if cut hot out of the oven, moussaka squares tend to slide apart and consequently the dish needs some resting time to firm up before serving.

Thank you for letting me know – it was a typo as puree in Greece is sometimes referring to the paste 🙂 I know, confusing! It tastes exactly like being back in Greece and this is by far one of my favorite “comfort food” recipes. Moussaka is a Greek classic, and here I’ll show you how to make it in the most delicious way possible! Content on this site is not intended to substitute for advice given by medical practitioner, pharmacist, or other licensed health-care professional. We offer a healthy and natural solution that will make your food tastier and enjoyable, enriched with different kinds of herbs full of vitamins.Please always read the labels, warnings, and directions provided with the product before using or consuming a product. Your moussaka recipe is much like mine (from a London restaurant) except theirs included chunky potato pieces in the bottom layer. How to make The Real Greek’s lamb moussaka – The Independent How to make The Real Greek’s lamb moussaka. Take a look at my favourite stuffed eggplants with mince (papoutsakia), my delicious eggplant dip, pan-fried battered eggplants and tagliatelle with eggplants and feta cheese recipes which I’m sure you’ll love as well! Etsy’s 100% renewable electricity commitment includes the electricity used by the data centres that host Etsy.

The aromatic spices used in this Seasoning Mix for Moussaka are based on traditional recipes for classic Greek dish. The best recipe is down at the bottom, no real shortcuts unless you make it the day before you need it. I made half of this recipe two days ago, my family and I really enjoyed it – excellent recipe with well balanced proportions!

Remove the bay leaves and whisk in the cornflour mixture, then cook for 3-4 minutes until thickened and smooth, stirring constantly. Pour a béchamel sauce over the top and then cook it in a heated oven at 180 degrees for about 50 minutes until its surface gets brown. Thank you so much for your kind review, and we are thrilled to hear that you enjoyed the aroma of the chicken spice. Note: many recipes have you salt and ‘sweat’ the eggplant, but I don’t find this extra step is necessary, the roasting cooks them down just fine.