Had lots of eggplant from my eggplant plants, so made moussaka.
Had lots of eggplant from my eggplant plants, so made moussaka. Wow, is that a pain in the neck. So Many Steps. Meanwhile, used lamb instead of beef, 'cuz that's what I had, iz tasty, and the bechamel came out all fluffy and creamy on top, so yay for that. Delicious but an awful lot of work.
Oh, and I learned all sorts of interesting history about this dish in researching recipes. It's iconically Greek now, but didn't even exist in the form we know it until the 1920's and a greek chef who frenchified up some things. According to one author, this had to do with what I'll call bourgeois socio-economics. Anyway, it's seriously tasty, if way too much work. Someday, maybe I'll consider a vegetarian version, but a lot of the flavor comes from the spices and sauce from cooking the meat, so I'd have to think it through.
ReplyDeleteOh man, gimme.
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