:INFO
Moussaka
The layered Greek casserole. Spiced beef, soft aubergine, a creamy top, and a hundred year old argument about whether the cap should be béchamel or something older.
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:STATS

:QUOTE [quotetype:plain, subtitle:Athens]
Moussaka travelled the Ottoman Empire long before Greece claimed it. In 1920, chef Nikolaos Tselementes capped it with French béchamel for Athens society. The argument over which version is real has simmered ever since.


:NOTE.half
The shortcut version uses yogurt, egg and parmesan instead of a slow béchamel. Faster, lighter. The full version is worth the extra hour on a weekend.
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:NOTE.half
Salt and drain the aubergine slices for twenty minutes before cooking. Removes the bitterness and stops them turning into a sponge for oil.


:NOTE
Do not skip layering the potato base. Without it the bottom turns liquid as the beef releases its juices, and the dish slumps the moment you serve it.


:LINK
https://www.themealdb.com/meal/53006
Source recipe on TheMealDB