Eggplant and potato moussaka. Snuck in some zucchini to the top layer, and chopped mushrooms to the meat. First time making this and I think it turned out pretty well, just a bit watery. Will simmer the meat for longer next time.

Edit for ingredients from top to bottom: Bread crumbs

Bechemel sauce

Sliced potatoes and zucchini (in place of the missing required eggplant)

Meat mix (including onions, mushrooms, tomatoes, red wine)

Layer of sliced eggplant

  • StickyDango@lemmy.worldOPEnglish
    4·
    11 days ago

    I did salt both eggplant and zucchini for at least an hour, and then squeezed them dry (flat with paper towel)! So I even went further and baked the eggplant and potato, too. It was 100% the meat/mushroom mix because though it would have been lovely for pasta (a little bit of water that disappears when you mix it through, but comes back as a thin layer on top when the meat mixture settles again), I should have just kept simmering more water out. I was impatient because it was going to be 3h from start to finish and I was starving 😭 there wasn’t much water on the bottom, maybe less than 0.5cm/1/4"? The bechemel sauce was thick, too.

    It wasn’t even the plan to make this, but my body just went “welp, you don’t have any other plans and this eggplant isn’t going to last much longer.”