The ingredient list: eggplant, garlic, onion, olive oil, minced lamb, tomato puree, beef stock, cinnamon, mint, parsley, salt, pepper, mozzarella cheese, and parmesan cheese.
We love Greek food, and this is such a mainstay of the Greek cuisine that I knew I would pick this one at some point when I originally opened this book. The guys are so-so on eggplant. The first comment was, "Is there eggplant in this? It looks like there is eggplant in this." I confessed and they tentatively put some on their plates with a certain amount of doubt as to appreciation. That said, Matt was the first to head back to the kitchen to refill his plate for more Moussaka and Mark could not say enough to praise the taste of it...there is a small portion left that he is carting in for his lunch tomorrow. I would say that this recipe was a hit. It was with me as well...so so good. The spicing is gentle but prevalent, and the combination of flavors marries so well together that one bite is just one harmonious note. The eggplant, meat, cheeses, tomatoe, garlic, and onion just all combine for a mouth-watering appeal. They want me to make it again soon. So much for the eggplant doubters.
Definitely a repeat. Set a little time aside to do it properly, nothing difficult at all, but there is a bit of time involved, nothing you would want to tackle after working all day for instance.
Wonder what the others thought? Gaye's post on this is here. Margaret's post is here. Next week we are going Italian with Margaret's choice, Risotto (page 140) and Arancini Balls (page 144) both found in Modern Classics I. Join us and leave a link to your post, no commitment required.