Easy Eggplant Moussaka Recipe – For Sunday dinner at Mom’s, I created an easy version of eggplant moussaka.
Of course, we could be like Miss Clairee and call it an aubergine moussaka recipe!
I also would venture to say there are as many variations as there are great cooks in Greece.
Is It Eggplant or Aubergine?
Call it eggplant, grape or aubergine, not only is it a time consuming dish to prepare and assemble but there are hundreds of Greek eggplant moussaka recipes.
An easy version? Let me rephrase that to easier, quicker, semi homemade and prepared to fit into Mom’s fairly restrictive diet.
Here is a recipe for an easy moussaka casserole.
What’s in an eggplant moussaka? Thin slices of eggplants layered with lamb that has been seasoned with onions, garlic, tomatoes, and fresh herbs to form a scrumptious meat layer which is topped off with a thick and creamy cheese laced béchamel sauce.
Did I mention that we love lamb? Particularly lamb prepared à la Grecque.
The combination of spices used to season lamb in many Mediterranean countries is a flavor that is forever on my taste buds. It is, however, easy to make Greek seasoning mix at home (although you can buy the dry version ready made).
Between you and me, the dry version does not even come close to delivering the flavor punch of its fresh counterpart.
The dry seasoning works for certain recipes while a similar combination of fresh spices and herbs is ideal when using ground lamb.
Easy Greek Seasonings
Making Dry Greek Seasoning Mix:
- This seasoning is prepared “to taste” using all dry ingredients.
- Start with a base of 1 to 2 tablespoons of sea salt and half as much freshly cracked pepper. You can also start with a couple tablespoons of Cavender’s All Purpose Greek Seasoning and doctor it up to your liking. That’s what I do.
- You can use garlic and onion in powder or minced form. Start with 1/2 teaspoon of onion powder and 1/2 teaspoon of garlic powder. The minced form is not as “potent”.
- Oregano, bay leaves, rosemary, sage, and thyme are found in ground form and added to taste; The parsley is finely chopped.
- Mix all the herbs evenly with the salt and sample the combination until you create your personal spice blend.
- Store in an air tight container and use promptly before the spices lose their flavor.
For this easy eggplant moussake recipe, chop the onions and use a press to mince the fresh garlic. The parsley and fresh herbs are chopped fine with kitchen scissors. The bay leaves stay whole and are removed when you are building the layers of eggplant and meat.
Serving of Eggplant Moussaka
Making Wet Greek Seasoning Mix:
Fill the bowl of a mini-processor with loads of fresh garlic and onions, fresh oregano, rosemary, thyme and parsley.
Next, sprinkle everything with sea salt crystals and a good amount of freshly cracked pepper.
Add fresh lemon juice to create a paste/rub that becomes more potent as it sits.
Rub this mix on a lamb roast or lamb shanks and allow the meat to marinate until you are ready to cook it. The longer it sits in the rub, the better the flavors!
Denby Praline Large Oblong Dish
Nice, neat portions are not an easy task while the casserole is still hot. My photo is proof of this.
But we were hungry and I needed a photo! All you need to make this a complete meal is a crisp Greek salad full of tomatoes, cucumbers, olives and feta and tossed with a Greek vinaigrette. Opa!
P.S. Many Greek eggplant moussaka recipes include cinnamon and nutmeg as ingredients. I’ve eaten these dishes with gusto but I am not crazy about the flavor of cinnamon with meats.
Nutmeg tastes best in a custard or in a pie. Loved your Easy Eggplant Moussaka Recipe but please Mrs. Kristofides, absolutely no mint in my Pastitsio 🙂
Συγνώμη!