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We love eggplant. Once underappreciated in America, this beautiful, versatile vegetable is finally coming into its own, helped along by our growing appreciation of the many cuisines in which eggplant is essential. As children, we thought the popular Italian Eggplant Parmesan was about the only way to prepare it, but thanks to Indian, Middle Eastern, and Asian influences, among others, we now serve eggplant pureed, grilled, sauteed, and as part of one of our favorite vegetable combinations, Ratatouille.
Eggplants vary in color – from deep purple to pure white – and in size. Some are small and slender, others plump and egg-shaped. Eggplants are low in calories, high in fiber and carbohydrates, and have little protein, almost no fat, and no cholesterol. Eggplant originated in tropical Asia and was gradually adopted by Near-Eastern and Mediterranean cuisines, where it is now very much at home. These rich, dark purple vegetables look mysterious; their flavor is subtle and elusive. Eggplant is at its best when combined with stronger-flavored vegetables and seasonings.
This dish is a legend! Creamy, juicy and absolutely delicious.. Greek Moussaka is one of the most popular dishes in Greece, served in almost every tavern and prepared in every household on special occasions and big family meals and for good reason! To prepare a traditional Greek Moussaka recipe, luscious layers of juicy ground beef (or lamb) are cooked in a tomato based sauce, layered with sweet eggplants and creamy béchamel sauce and baked together until golden perfection.. Simply irresistible!
The essence of this traditional Greek moussaka recipe can be summarized in three key stages: preparing the meat filling, preparing the béchamel sauce and cooking the eggplants. Each stage will require dirtying some pans, but I think you will agree that the end result is well worth it!
“When you cut that eggplant up and you roast it in the oven and you make the tomato sauce and you put it on top, your soul is in that food, and there’s something about that that can never be made by a company that has three million employees.”
~ Mario Batali