Traditional Moussaka recipe with eggplants (aubergines) and potatoes

As we like cinnamon I add more to the mixture. Really delicious .

It turned out delicious! I followed the recipe mostly but made a different kind of meat sauce. Baking the vegetables first in my small oven took more time than anticipated. I would fry them next time and remove excess oil. The bechamel was very thick in consistency but it suited the dish in the end and made it very easy to make beautiful portions as it held it well together.

Test notes

Scaled up to 14 ppl. No tomastp paste for beef. Bechamel was thick so added lots of extra milk

this recipe just skips past the meat sauce, complete garbage

Haven't got to eat it yet. It's taken me three goddamn hours and it's finally in the oven. It had better be tasty. Update- for a two hour cook it's delicious. For four hours, it's tasty.

Was really filling and lovely.

I skipped salting the eggplant because it makes the dish too salty. I grilled the eggplant slices instead and the result was terrific. Not wet and drippy. Used a combo of mutton and pork which I had in the freezer. Added dried oregano and thyme to the mince and doubled bay leaf. Also lowered carb by substituting flour with coconut flour and didn’t taste any difference from the version I’d previously made with regular flour. Reduced bake time by 10 mins for the second batch and the color was nicer. It takes me far more than 1 hour 45 mins indicated by the recipe but the outcome is well worth the effort and I’ll make it again. Pleases fussy eaters.

Cut the recipe in half. I added some meat broth to the meat just because I had some on hand. And cooked at 160 for 40 minutes. 3 large eggplants was just about enough for my dish

Yummyummyyummy!

Used 4 large eggplants and it was almost too many. Used a larger baking dish than was recommended, too