In former times I used to make moussaka at least once a year for special occasions, like my late husband’s birthday. I hadn’t made it at all in the last ten years or so, until last week when I decided to bake up a double batch for an event. I buy a half a lamb every year from a local farmer, and usually have ground lamb in my freezer as a result. So I kept with my tradition and made the moussaka with lamb, though beef also works.
Does any of you my readers make this dish? My version is a small-print clipping from an unnamed magazine, glued into my oldest, messiest personal collection of recipes; tiny notes in the spattered margins tell of adjustments I have made based on other cooks’ ways. This time another unique result was the product of my efforts. Eggplants are not symmetrical and vary in size and weight; my packages of meat were whatever amount came from my particular lamb; I used a combination of whole milk and evaporated milk to make the custard sauce that goes on top; and I forgot to include the breadcrumbs. I ended up with one 9×12 pan and one 8×8 pan, and leftovers of the meat mixture and the sauce to pour over.
As is too often the case, I was in a hurry in the end to get the dish to the event, and forgot to take a picture when it came out of the oven. In looking through my files to see if I had by any chance had an old moussaka-from-the-oven pic, I found a whole series of shots of preparing it, ten years ago, also lacking the triumphant final pose. So here is an example from the internet, which looks like it has cheese on top instead of the custard, and the eggplants I used were larger, my slices wider — but it looks somewhat similar.
Maybe I will get in the habit of making this dish again, and refine my recipe so that I don’t end up with leftovers. If that happens, I’ll share it with you. In the meantime, I know you can find many moussaka recipes online to work with if you like? I am still wondering, Do you like?
Gladsome Lights 