Hi Dimitra!. Love what you are doing. I made this yesterday. They were Awesome!!! Thank you so much, and keep them coming. Can't wait to try some more out.
It is a pleasure to watch you cooking,loved how simple you are,I wish I was there to help you washing dishes,I don't mind :) Loved all you do! Merry Christmas!
I had something similar to this made by Turk; they called it "imam bayildi" or something like that. It was good, but I think this one looks better. I will try it, opa! Efcharisto! (One thing Italian and Greek peoples agree, melanzane/μελιτζάνες is SO good, but only if you pick the right one and only if you cook it nice... You have to find the "skinny man" eggplant, because the "fat woman" has too many eggs inside her and she's a bitter taste; gotta put a lot of salt and press etc; ok for caponata, but not for a dish like this.)
Thanks! I've made this from various recipes since first tasting it in Greece years ago. I've used cinnamon instead of the nutmeg. So delicious. But I'll have to try Your version.
OMG. I make an excellent moussaka that contains a layer of grilled zucchini and potatoes but this looks like a deconstructed version. I am going to make this but cube up zucchini and potatoes (just a few hand fulls) to suck up that deliciousness. Amazing time saving idea.
finally we have the best cuisine in the world Eλλαδα ftw!! also there is another recipe without cream cheese.only little kefalotyri or Cheddar.because bechamel makes it like moussaka :)
Have you ever tried the Lebanese gastronomy ? I fell in love with their food, and I hate to admit, they beat us even though my Greek grandma would kill me if she heard that. Once I read a brief article written by a retired Greek diplomat who wrote about how the Arab world but particularly the Levant countries ( Le, Syria, Palestine..) influenced Greek and Turkish cooking and also Spanish and Italian cooking … Do you have any idea why? Most Greeks and Europeans are clueless (except the Spanish people that I met) that’s because they ‘re the ones who introduced ‘Spices’ from the Far East to West Asia (their part of the world ) and the Mediterranean world and Europe. Some of the Most important food ingredients are actually of Levantine roots such as olives brought to Crete and Europe and North Africa by the Phoenicians and other food of Arabic words and roots are Almonds, saffron, pepper, cinnamon, pistachio, sugar, rice, artichoke spinach, lemon orange…) Great book to read about this topic is the French historian Jean Pruvost who wrote ‘Our Ancestors, the Arabs’. It’s quite a revelation no to mention their genius mathematics and irrigation system and being the fathers of Modern Medicine starting with Avicenna in the 10th Century.
I've made this many times and loved it! I think next time, I'm going to add a layer of Mashed potatoes on the bottom for that Moussaka thing going on. Hubs doesn't miss it, but I love potatoes.
Hello,Dimitra!i tried making this recipe with beef and it came out amazing.I want to switch to the ground chicken this time.Could you please tell me what ingredients I should substitute in order to make chicken melitzanes?And how much to reduce cooking time?thank you very much
vasileios novratidis Hello! Just substitute the same amount of ground chicken for the beef and keep everything else the same. You may also do this with ground lamb. It will turn out wonderful!
OMG, I can't believe she used "any old" tomato! My slightly prejudiced Nonna would say, "Madonna mia, only a Greek would buy cheap tomatoes and put them in a blender, to save money, as if there is no difference!" (A Greek Yaya would say, "oh po-po, Panagia kai Yisous, she didn't rinse the can, so wasteful... She will never get married".)
This looks really delicious. Could the meat be replaced with some kind of squash or chick peas, or does it act as a binding agent? If a vegetarian version is possible then a couple of slices might make a nice side dish.
