Thanks Les, glad you enjoyed it. It’s been a while but I’ve got a nice big fresh eggplant I got today, I’ll be making Moussaka with it tomorrow. What a coincidence. Thanks for watching and the great feedback.;-))
Thank you very much kateymateymusic1, even people who don’t think they like eggplant love this dish. Thanks for the lovely feedback and for watching.;-))
Thank you very much Debbie, I’m delighted our recipes can compliment each other when combined. Thank you very much for your feedback and for watching. Stay safe and well.;-))
Anyone who wants the short version, this recipe is not a true (Greek variation) bechemel sauce, as it replaces cheese for the egg which works to firm things up. In the sauce linked below, you have to mess with tempering the egg.... (and it adds some peppers to the meat/veg/tomato "layer")... other than that, they are same recipe. Do, however, be careful about the cheese you use. Most variations of chees-for-mousaka-sauce say use Parmesean... however, the cheese in this video is not Parmesean... if you use an oily cheese, you will have trouble if the oil seperates out of your sauce... then you have to start again with more flour to absorb the oil, and the mike reduction, blah blah blah. I just made this and tried Swiss cheese... that part was a pain, but otherwise turned out pretty good. I followed idea in link to make sauce on stovetop, not to save time, but because I don't have a Foodi, and my electric pressure cooker doesn't have non-stick surface.
Mmm so everything done on sautee function. Wouldn't have been easier and quicker to do all in traditional pans? If you have a dishwasher, can do all three things at the same time. Not sure I see the benefits of using the foodi here. Was hoping to see if anything could be done with PC (meat) and /or PC and AF (aubergines and potatoes, which I use - maybe using a dehydration rack).
Hey Apple Berries, I’m sure it will be fine although you won’t get the browned finish but if you sprinkle a little Paprika on top, it won’t look so ‘blonde’ a couple of minutes under a hot grill will melt the cheese. Make sure your dish is oven safe though. Hope that helps and thanks for watching.;-))
I was puzzling how to make the moussaka using the Ninja, I found your video and what a great help it was. Thank you!
Thanks Les, glad you enjoyed it. It’s been a while but I’ve got a nice big fresh eggplant I got today, I’ll be making Moussaka with it tomorrow. What a coincidence.
Thanks for watching and the great feedback.;-))
It was so tasty!
I know lol, mine was too. Thanks for the feedback.;-))
Looks so tasty!! Yummy!
Thank you very much kateymateymusic1, even people who don’t think they like eggplant love this dish. Thanks for the lovely feedback and for watching.;-))
Oh wow moussaka is something I haven’t had in a long time. That looks really good 😍🔥
Thank you very much Angie, we had a whole bunch of eggplants to use so this dish is perfect. Thanks for the lovely feedback and for watching.;-))
I like the Ninja Foodi technique! I merged your recipe with an old recipe of mine from the Boston Museum of Arts. Turned out great!
Link is here if you're interested: tlw00.blogspot.com/2020/09/ninja-foodi-moussakas.html
Thank you very much Debbie, I’m delighted our recipes can compliment each other when combined. Thank you very much for your feedback and for watching. Stay safe and well.;-))
Anyone who wants the short version, this recipe is not a true (Greek variation) bechemel sauce, as it replaces cheese for the egg which works to firm things up. In the sauce linked below, you have to mess with tempering the egg.... (and it adds some peppers to the meat/veg/tomato "layer")... other than that, they are same recipe. Do, however, be careful about the cheese you use. Most variations of chees-for-mousaka-sauce say use Parmesean... however, the cheese in this video is not Parmesean... if you use an oily cheese, you will have trouble if the oil seperates out of your sauce... then you have to start again with more flour to absorb the oil, and the mike reduction, blah blah blah. I just made this and tried Swiss cheese... that part was a pain, but otherwise turned out pretty good. I followed idea in link to make sauce on stovetop, not to save time, but because I don't have a Foodi, and my electric pressure cooker doesn't have non-stick surface.
Mmm so everything done on sautee function. Wouldn't have been easier and quicker to do all in traditional pans? If you have a dishwasher, can do all three things at the same time. Not sure I see the benefits of using the foodi here. Was hoping to see if anything could be done with PC (meat) and /or PC and AF (aubergines and potatoes, which I use - maybe using a dehydration rack).
Hi Cheekyricho awesome to see another one. How do you think this will go in the tefal c4me pretty much as the same or any advice ?
Hey Apple Berries, I’m sure it will be fine although you won’t get the browned finish but if you sprinkle a little Paprika on top, it won’t look so ‘blonde’ a couple of minutes under a hot grill will melt the cheese. Make sure your dish is oven safe though. Hope that helps and thanks for watching.;-))
I’ve never eaten this, but I might just give it a go!! DJR
Thank you Denise, it’s very tasty and this version is gluten free as well.
Hope you do get a chance to make it and thanks for watching.;-))