2025-09-20 Traditional Moussaka by French Auguste Escoffier

Sastojci

5 whole Eggplants

Ground beef 200 gram

Ground lamb 400 gram

Cherry tomatoes 300 gram

Fond brun de veau / veal stock 400 ml

Upute

First time in my life I see a real moussaka without the bs bechamel that makes you gae and potatoes that make you gae. Moussaka is actually healthy af. Capitalists have made it fat again. It’s always the capitalists industrials. I was convinced for 24 years of my life bechamel was part of the recipe. It was a lie by Big Milk.

Lamb meat makes this deliciousse af. This 75% lamb 25% beef cuz big muscles were greedy and needed more meat. Full lamb taste better ser.

Bigger dish for better eggplant layers necessary. Egg to keep structure so it don’t look like big diarrhoea plate. Lil tomato in sauce, once dehydrated enough (thick and sticky) tomato starts caramelising and taste sweet making very fulfilling sauce.

Bain Marie cooking allows for the cooking to happen slow, can’t cook faster than the temperature of water, which can’t exist above 100°C. Important for homogenous egg cooking. Get it out 30min let rest or smtn. Maybe leave in off oven. Ok cool now come to event on 25th August send dm for info