Moussaka

I suddenly had an urge to eat Moussaka with full of bechamel sauce.  Then I've realized that I haven't been making this dish for a long time.  I sometimes make "Lasagna" but I had an impression that Moussaka is much fatter.

What makes it special for Moussaka is to deep fry aubergines but I didn't this time.  Instead, I oven baked slices of aubergine with some water and drizzle of olive oil.  After that, the layer of "bolognese sauce" and "bechamel sauce" is similar to "lasagna".

Yet I think it's important to lay plenty of bechamel sauce on the last layer.  I didn't put potatoes in between so it very much tasted like lasagne without pasta but it was wonderful.

「ムサカ」ベシャメルソースがたっぷりかかったギリシャ料理の代表のナスのグラタンが急に食べたくなった。ムサカはラザニアからパスタを省いたようなものだが、異常にカロリーが高いという印象があるので遠ざかっていた。

今回はイタリア風にミートソースを作り、ナスは水と少量のオリーブオイルでベイクした。茹でたポテトを入れてもいいそうだ。ラザニアも美味しいが、ソースたっぷりのムサカもとても美味しいと感じた。