![]() ![]() However, if you can’t handle or don’t like the strong flavour of lamb or if you prefer a lighter Moussaka, you can substitute lamb mince with good quality beef or veal mince. Traditional Greek Moussaka (mousakka) calls for either lamb mince or a mix of lamb and beef. Over the years I’ve witnessed plenty of debate whether Moussaka should be made with just eggplants or also with potatoes. From my experience, I find that adding potatoes as the base layer of my moussaka makes the dish, more complete. The starchiness of the potatoes perfectly complements the tanginess of the sauce, the sweetness of the aubergines and the creaminess of the béchamel cream.Īdding potatoes to the moussaka makes the dish more robust, balanced and flavourful! So, I must admit that I am a fan of making my moussaka with potatoes! If you haven’t tried it, give it a go next time and I’m sure you’ll love them too! Preparing the Greek Moussaka Meat Sauce Not only will you slice and layer the exact number of potatoes, but you’ll also end up with less washing up to do! Adding potatoes to your Moussaka (or not)? Tip: You can bake the potatoes in the same baking tray that you’ll use to bake your Moussaka in. ![]() They will then come right off without any of their flesh sticking to the sheets! To prevent that from happening, bake them in non-stick sheets or overlap the slices a little bit so they are partially lifted from the bottom of your sheet pan. Tip: When baked, sliced aubergines tend to stick to the sheet pans. When baked, they will shrink down to just the right amount for 2 luscious layers! Tip: Don’t forget your eggplants (aubergines) will shrink when baked, so make sure you slice enough to give you around 3 layers of coverage. Your moussaka will turn out to be lighter, with less calories and will taste just as amazing! Now you can enjoy more of your moussaka guilt free! So, drizzle your sliced aubergines and potatoes with some olive oil, season with a good pinch of salt and pepper and bake them in sheet pans for 20 minutes at 180C/350F until they are part way cooked and slightly browned on the outside. So, I bake my moussaka aubergines and potatoes instead. This is how most tavena’s make their moussaka because shallow frying adds an incredible lusciousness to the dish that is hard to resist. However, I much prefer a lighter moussaka that is not too oily and greasy. Traditionally, the Moussaka eggplants and potatoes are shallow fried until golden brown. Rinsing them, salting them and letting them rest removes that bitterness and they will taste deliciously sweet, creamy and with no hint of bitterness whatsoever!īaking or frying the Moussaka eggplants (aubergines) and potatoes? Tip: Some eggplants (aubergines) can be bitter so it is important to prepare them correctly. Preparing the moussaka eggplants (aubergines)įirstly, you’ll need to buy yourself some large eggplants – the largest you can find at the supermarket! Slice the eggplants, without peeling them, in uniform disks of about the same thickness as your potatoes. Rinse them thoroughly with water until the water runs clear and season them with a good sprinkle of salt. Finally, let them sit in a colander for half an hour. ![]()
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