I felt this was an extremely time-intensive recipe that did not have much pay-off. This does not compare well to a traditional Greek moussaka. The sauce lacked creaminess, the peppers overshadowed the potatoes and eggplant, and there was not enough meat. I understand these are all ways to make it more healthful, but this did not nearly get the "wow" factor I usually get from Cooking Light, and I will not make it again.
Moussaka With Eggplant and Peppers and Yogurt Béchamel
hlazarette Posted: 05/05/09
Nessababy Posted: 10/06/11
Although this recipe is quite time consuming, it's well worth it. This is one of my husband and my favorite dishes. We make this regularly when we have the time to set aside.
PetiteGourmet Posted: 06/24/13Portland, OR
This was fantastic!! I've always been a fan of moussaka, but I was convinced that I would never be able to pull it off at home. Wrong! I agree that it's very time-consuming - it took over 2 hours. But it was SO worth it. And you feel good eating it since it's so healthy; mine was even healthier since I used nonfat milk/yogurt, low-fat cheese, local grass-fed lamb, and all organic ingredients. Here are a couple of tips: * I don't like green peppers, so I skipped those altogether. I suppose you could use red instead. * Unlike one of the reviewers, there was plenty of meat and the portions were correct. However, next time I might add more tomatoes for extra sauciness. * To maximize my time, I cooked everything in the following order: 1) Prepped the ingredients for the sauce and made that first; 2) Cut the eggplant and let it sit; 3) Cooked the potatoes; 4) Let the yogurt drain; 5) Cooked the eggplant, and made the sauce while it cooked; and 6) Assembled and cooked the dish. Bravo!