Knowing that there were eggplants in the garden that needed picking, I decided today I would make Moussaka. Maybe it’s the lazy girl in me or the always planning ahead girl but any time I can make one thing that will provide several meals, that’s a good thing.
Garden Bounty
A trip to the garden provided eggplant, purple onions, parsley, tomatoes and okra. Everything but the okra went into the Moussaka.
Moussaka
The recipe made one small dish and one larger dish of Moussaka. The plan was to eat half of the larger dish today, save the remaining half for leftovers one day early next week, and freeze the smaller dish.
Moussaka
I only baked the dish that we were going to have for dinner. Vince said “This is so good. This is so darned good!” I don’t know why I don’t make it more often. It’s easy to make . . super easy since I ended up with three meals from one dish.
Moussaka
In the plastic container is what we’ll have early next week. The small glass container was vacuum sealed and placed in the freezer for one of those days when I don’t feel like cooking!
Teri says
I have never made it or even eaten it before!! What kind of meat did you use? I looked at your recipe and they say lamb or other ground meat can be used. I might have to try it; thanks for sharing!
Marilyn Smith says
I would love thet but I can’t deal with okra. I am a CA, born and raised. My DH loves okra if deep fried. I do cook it when I find really fresh stuff, but it is usually brown and wilted here in CA. He was raised n it in OK. I don’t eat it (too slimy). The only other things I don’t do well with are sweet potatoes (got sick on them twice as a child), and some forms of squash. I have sure tried to eat Okra..just too slimy for me. I am a very good cook and excel in Italian and Mexican. I only buy fresh veggies if we are not home to grow our own. Not much of that happens anymore.. Homeade chile rellenos with a fantastic sauce tomorrow night. All will be cooked outside as it is running 122 or so here. Too hot to cook in the house!
Verna Groger says
Thanks for sharing the recipe, sounds so good! Instead of frying the eggplant, I think I’ll just lay them on a greased sheet, spray oil on top, and roast at 450 till tender. My daughter just had a baby and will be going home tomorrow. This will be a perfect meal to bring over, she will love it!