Moussaka is an eggplant and potato based dish popular in Balkan and Mediterranean cuisines, with many local and regional variations.
The same name and recipe is found throughout the lands that were formerly part of the Ottoman Empire. In Greece, the dish is layered and typically enjoyed hot. In Turkey, it is sautéed and served in the style of a casserole, and is consumed warm or at room temperature. In Arabic countries, a variant of the same recipe is eaten cold.
Years ago I often ate moussaka made from a packet, which didn’t taste that bad, but made from scratch, with only good ingredients, Moussaka really is a treat!
With potatoes, eggplant, ground beef, onions, tomatoes and grated cheese you comea long way. Some homemade béchamesauce to gowith that and you are ready to go! If you want an exact recipe I can provide that!
Ever since I having been living on my own (1990!), I have been cooking and baking stuff. The first few years I did ‘t have an oven, but when I finally got one, a whole new world opened itself to me!
And boy do I love melted cheese and baked cheese!
One of my all time favorite dishes is the “Tomaten-gehaktschotel met aardappel-pestodakje”. In Dutch…
In English it is something like a ground beef and tomato roast topped with potato, pesto and cheese.
First of all you start with baking the beef (minced meet), and some bacon pieces. Then you add some sundried tomatoes, cut in to lieces, and two cans of tomatoes. Then a splash of cream and this goes into an oven dish.
On top of that you put potatoes that are cut into flat pieces, overlapping likethe roof of a house. On top of the potatoes you sprinkle some cream that is mixed with a few tablespoons of pesto. And finishing touch: lots of grated cheese!