Make Greek Moussaka For The Week!

This is a hearty dinner that can feed many at one seating or it's great for quality leftovers. Aromatic and filling. Recipe from Joyce Goldstein's Mediterranean cookbook. Here is the link to the scholarshipI created to honor my husband Chef crowdfund.cpp.....
Ingredients:
2 or 3 eggplants, about 2 lb (1 kg ) total weight salt and freshly ground pepper olive oil.
For the meat sauce:
1/4 cup unsalted butter.
2 onions, chopped.
4 cloves garlic, finely minced.
2 tbs ground cinnamon.
1-2 tbs dried oregano.
1 lb (500g) ground lamb.
1 cup tomato puree or 2 or 3 fresh large tomatoes, peeled, seeded and diced.
2 tbs tomato paste.
1/2 cup dry red wine.
4 tbs chopped fresh flat-leaf parsley salt and freshly ground pepper.
For the cream sauce:
2 cups milk.
1/4 cup unsalted butter.
1/4 cup all-purpose flour.
1/2 tbs freshly grated nutmeg salt and freshly ground pepper.
4 eggs, lightly beaten.
1 cup ricotta cheese.
1/3 cup grated kasseri or parmesan cheese.
1/3 cup fine dried bread crumbs.
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[@shompa946]

Nice❤

[@DaphneDishesAgain]

Thank you

[@mossboss3378]

i love eggplant!

[@DaphneDishesAgain]

Oh then You will love this

[@wanderingrocky1858]

I made this years ago. It took so long I never made it again lol. But I do love Greek food.

[@DaphneDishesAgain]

I understand. But you have it for days

[@bollywoodoldsongsbyvilasja3222]

Nice meal video..good luck

[@DaphneDishesAgain]

Thanks for your lovely feedback

[@DaphneDishesAgain]

Thx u