Classic Moussaka

In a way you could call this the Greek version of Lasagna - a casserole with minced meat, tomatoes and white sauce, only that it contained aubergines and no pasta (I have seen many different recipes though – some included potatoes instead, others used feta in the white sauce. I have no idea what would be closest to the original, though).

This version was basically very nice, although it contained far too much unseasoned white sauce. If I’d do it again, I’d season the white sauce, possibly use less of it overall, and add more cheese instead. The spices in the rest of the Moussaka were nice although I found the cumin a little strange occasionally – but then again, it was nice to have these different spices because otherwise it would have been to close to a normal lasagna. And of course, as with any comparable dish, it’s very work-intensive. All in all, I liked it a lot but I think I prefer the Roasted Vegetable Lasagna we made a few weeks ago.

Crosspost. Exact the same recipe was also published in the Delicious Magazine, March 2010 edition.