Comments on: Modified Moussaka — Eggplant and lamb dish

By: monicajane

monicajane — Wed, 11 Nov 2009 19:20:36 +0000

hi! great to see you Isabella.
yes, this was a huge dish. It lasted 3 days for 2 of us…and we pretty much ate it all day long for 2 of those days.

By: isabella mori (@moritherapy)

isabella mori (@moritherapy) — Wed, 11 Nov 2009 17:27:04 +0000

i LOVE moussaka, i LOVE eggplant, i LOVE lamb! this recipe will appear on my table within the next week. how big are the portions? is this enough for four hungry people?

By: Ann @ healthytastychow

Ann @ healthytastychow — Sun, 08 Nov 2009 21:16:07 +0000

Thanks for the comment;) I get inspired all the time by bloggers too. I’ve never attempted to make Moussaka before but this seems like a brave and tasty venture for sure. On a side note…Go Italian food snobs!

By: monicajane

monicajane — Wed, 04 Nov 2009 13:54:13 +0000

Joanne…I have pulled chicken in my crock pot …cooked all night…the inspiration came from your pork…i would have preferred to used pork as well, but had chicken out of the freezer already…smell really yummy but it’s too early to eat it!

but yes…it’s a lot of fun hanging in the cooking blogosphere. It’s funny because I’ve always been a foodie but never been one for cookbooks…but this is opening up my world in a wonderful way reading bloggers…I like the personal level of it…

before I would just try to recreate stuff I ate in restaurants and people’s homes…since I’ve always been around good food that worked okay, but I really like how this is challenging me to make even more stuff…

By: Joanne

Joanne — Wed, 04 Nov 2009 12:10:13 +0000

I am constantly inspired by other food bloggers. They have opened up my eyes to the culinary world in so many ways!

I personally believe that this moussaka sounds wonderful. I am not Greek but I think it is safe to say that there are probably an infinite number of variations out there and that this could most certainly be considered to be one of them.

By: monicajane

monicajane — Wed, 04 Nov 2009 03:24:47 +0000

yes, most Italians would gasp…I would have used Ricotta but I had cottage cheese in the fridge…and I’m the queen of improvisation and it really did taste damn good. It worked!! And that is really what counts. We ate this thing for three days and I didn’t get tired of it…

yeah…definitely a dryer sauce next time…and it really wasn’t bad at all..just the first piece…later on the extra liquid was gone.

By: Peter

Peter — Tue, 03 Nov 2009 20:00:22 +0000

Looking good! If there’s too much liquid, cook your sauce down more and also allow the Moussaka to rest some more (up to an hour).

You’ll get a firmer Moussaka and the shape will remain.

As for cottage cheese…if your Italian peeps would gasp at the use of Cottage cheese!

Thanks for the link-luv, cheers!