One small step toward my eggplant moussaka.

[Ruth n Jersey]

I never grew eggplants because the hubby doesn't care for them. Last year my daughter took me to a Greek restaurant and it was the first time I ate moussaka. I never even heard of it before then and I thought it was fantastic.
I'm trying not to jinx this by looking up recipes but I can't wait. I know I'll use ground beef and not lamb. The restaurant offered both ways and I don't eat lamb for several reasons.
Such a pretty little flower, it was hiding and I almost missed it. I think it had been there for a couple of days. I hope the bees did their thing.

 

[Aunt Marg]

So excited for you, Ruth!

 

[Keesha]

The flower looks very clematis like
I love moussaka. When I was putting myself through school I worked in a Greek restaurant and they made it. It was sooo good. That and baklava. Yumm.

 

[Knight]

Making moussaka is easy if you have a mandolin that opens to a little over a 1/4 inch. Smaller really firm eggplant works best. Instead of long slices round even slices fit any baking dish perfectly. Since there is only the two of us a 10" glass pie dish is the perfect size. We vary the meat. We have a Kitchen Aid stand mixer with a meat grinder attachment so fresh ground chicken, pork or beef are used.

 

[RadishRose]

I love moussaka too. I've only made it once, though; using beef since ground lamb was not available. I'd rather order it out at a Greek restaurant. Less work!