[kitchen]

There are as many moussaka recipes as there are Greeks. The volume of white sauce and paprika are new to me. I brush the eggplant slices with olive oil and toss them on the grill. Sauteing they want to suck up too much oil. Nutmeg, cinnamon, and garlic with S & P. Real Greeks use lamb rather than beef.

[Aliska]

Yes, I made it years ago and used ground lamb which I happen to like. And I didn't use potatoes like the guy in the video did, ugh, just eggplant but probably didn't sweat it. The rest of it, I don't remember, but I didn't have the right touch. I may or may not try it again, but that bechamel is intriguing. I'd sprinkle some cheese on the top though.

I love fried eggplant in egg and cracker crumbs, can almost make a meal of it, probably good for me and the fiber.

Once I made an Italian recipe similar to lasagne, they call it red and white (tomato sauce for the red and white for the bechamel (not that thick though). It was a big hit, then the cookbook disappeared. I tried to find a similar one but none like what I remember, think I used rigatoni or something similar.

https://www.youtube.com/watch?v=SEKOVD1oRgk - Traditional Greek Moussaka Recipe | Ken Panagopoulos

No room for comments. Ground lamb is $10 a pound at the supermarket now.

We have had a feast on fresh salmon from Fresh Thyme at $5.99 a pound, bought 3 pounds for me and 2 for my daughter. I cook it all by baking my special way and love the leftovers cold. I think it wasn't one of the red salmons but the supermarket wanted $17.99 for what looked like the same stuff.