![20151212_113500[1].jpg](https://i.imgur.com/pqIaghz.jpg "20151212_113500[1].jpg")
Who wants to join my on my doomed moussaka adventure?
Eggplants are half peeled, salted, and being pressed in a colander for an hour. In the meantime, getting some potats boiling and starting the meat sauce
This my have been the shittiest photo I've ever taken, and I realize that I'm going straight to hell
Alright, we've got ground beef, pork, and veil browning. Fine dice the onions, chop the parsley.
Other things out here are cinnamon, allspice, red wine, tomato paste, crush tomato, sugar, garlic
Hey Justin, I don't know what moussaka is.
>>7162719
I have no idea what you're making, but it looks p gud.
>>7162726
Shouldn't you use moose, if it's going to be authentic?
This is way too much onion. Learn from my mistakes.
>>7162734
Moose isn't kosher for Hanukkah. Ask any Canadian
>>7162740
whoops
Meat sauce is done. Time to separate about 8000 eggs
hurry up fool
I want that god damn chopping board.
This was incredibly frustrating, but still not as bad as I expected it to be.
Dredge and bread the eggplant slices. They go in the oven at 400 degrees for 15 minutes, flip, then 15 more minutes.
>>7162801
No chance. I love it more than my family.
It's a motherfucker to clean in my little sink, though
>>7162879
Baking dish buttered, bread crumbed, potatos.
>>7162930
Layer of meat, cover that in parmesan cheese
>>7162935
Starting bechamel sauce.
This interests me...
>>7162719
Never made bechamel before. It kinda seized up, and all the flour clumped up at the bottom. I think I managed to whisk it all back together into a smooth custard, though.
>>7162935
I forgot that there was a layer of eggplant between the potato and meat in this pic
>>7162997
> I think I managed to whisk it
you think that, but actually it still has lumps of flour
bechamel either works or doesn't...
http://www.theguardian.com/lifeandstyle/wordofmouth/2012/apr/05/how-to-cook-perfect-moussaka
have a look at that. i can't imagine why you are breading the aubergine
https://www.youtube.com/watch?v=IFAjJif7OoY
watch the first 10mins of that for advice about bechamel
>>7162719
why aren't you using your glorious nippon steel knife?
>>7163036
I'm trying to dull down my $9 Ginsu so that I can practice sharpening on the shit knife.
Here we go. Taking this over to my parent's house. I'll post a pic of the insides from there.
>>7163014
Why shouldn't I bread them?
>>7163120
breading won't really make any difference. i'd be surprised if you notice them in the finished product, especially if you have potato in there too
also, it's important not to eat it straight out of the oven ever, cos it'll just be slop otherwise. it needs time to go solid again, so either make it a couple of hours in advance, or let it go cold totally and then reheat gently as required
protip: it is best served warm (not hot)
>>7163128
Good call on it not being hot. It turned out pretty well.
The eggplant should have cooked as little longer, and been sliced a little thinner, but it went over well. Thanks for giving a shit, /ck/
>>7163874
other points:
-controversially, you're using beef/pork/veal (which i would absolutely use in a ragu), but lamb would be more 'greek'
-also you don't need to salt and drain aubergines at all, and i usually oil and roast slices (1cm thick) in a quite hot oven before making up the moussaka
-also, after the bechamel has cooled a little (to avoid scrambling), just lightly whisk an egg and mix that in, cos it makes the sauce layer puff up (you may have done this tho)
>>7164292
I only had time to go to the Shoprite nearby, and they don't have ground lamb. That would definitely have been my first choice.
I was always told aubergines will taste like a 7 month old gym sock if you don't salt and drain. Also, the liquid that comes out of them looks like tobacco chewer's spit, so I'm going to keep doing it that way.
I whisked in egg yolks. Are you supposed to use the whole egg?
Just trying to wrap my head around this, but it does look delicious.
So, it's kind of like a lasagna or baked ziti; boiled potatoes, fried eggplant, mince mix, cheese, and then bake? Or am I missing something?
>>7164807
There's no pasta, just layered potato, eggplant, meat sauce, bechamel
>>7162719
Shit tier moussaka desu senpai.
It greek recipe right?
>>7162855
It's literally ikea
