Moussaka with yogurt Béchamel from Food & Wine Annual Cookbook 2005: An Entire Year of Recipes by Food & Wine Magazine and Dana Cowan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on October 01, 2018

    The taste of filling is delicious and it fully marries all the ingredients together without any one ingredient being prominent. The top sauce came out with a subtle taste of onion throughout and it was at the perfect consistency for spreading and the amount was enough to fully cover the top. Where this recipe failed me was the eggplant itself. Mine was not cooked fully in 30 min baking at 350 F and 2 min broiling. This was after prebaking the slices for 10 min and broiling for 2 min. I had to cover with aluminum foil and bake additional 25 min at 375 F. Next time I am pan frying the slices in small amount of oil to make sure the pieces were cooked through before baking. Used ground turkey and it was a good substitue for ground lamb. Halved the recipe for about 5 servings.

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