Moussaka | How to make Moussaka

[@coralbelrost1635]

Never had moussaka... never had eggplant... it looks worth a try

[@BackyardChef]

Thank you. Best, Rik

[@susankara7520]

Cinnamon,etc, can be off putting if you've never had it in a main course. As you're experimenting, try the spices on a tiny taste and see if you like it. This is a wonderful iconic Greek dish, but you could substitute Italian seasoning instead and still have a bang on dish. It's definitely worth having a go. Good luck from a very old home cook❤

[@BackyardChef]

@@susankara7520 Thank You. Best, Rik

[@mimoochodom2684]

I'm not Greek. But soon will be. Looks fabulous Rik.

[@BackyardChef]

Thank you. Best, Rik

[@jbirdyhome-4050]

MMMMmmm that looks delicious, as usual! It's kind of like lasagna with eggplant and a potato crust. YUMMY! Thanks, Rik!!! Love this!!! Only thing I would do is chuck more cheese between the layers!!! Wow. Another winner!

[@BackyardChef]

Thank you. Best, Rik

[@malcolmpeacock2978]

Hi Rick, actually this is first, got the wife to watch this ! She didn't like aubergine so would not try it. Then whilst out shopping she announced let's buy one! Not only did it happen, she followed the recipe, using lamb mince and baking the potatoes rather than fry. Suffice to say, magnificent taste, another of your successes with us. Thanks, Malcolm

[@BackyardChef]

Cheers, Malcolm. Thank you. Best, Rik

[@megfreeth4377]

Love moussaka I’ve always par boiled my spuds but going to try your way looks lush thanks x

[@BackyardChef]

Thank you. Best, Rik

[@paulapridy6804]

I ate Greek food from an early age, but i learned moussaka from Craig Claiborne. Just like yours. But not potatoes in his recipe. Haven't done it in years, but you are an inspiring guy. Thanks. I like your stuff

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@telebubba5527]

Yup, this is the moussaka I know. 100% yummyness!😋 I've been ordering it from diverse restaurants that had in on their menu's, but it never was like this one. I used to make it myself, but my oven has died on me and I haven't had time to get a new one. But as soon as I get a new over, this will probably be the first thing I make again.

[@BackyardChef]

Good luck! Thank you. Best, Rik

[@lyndseybeaumont7301]

This is the only way I can manage to eat aubergine. They always look like huge purple jewels in the shop, so beautiful and tactile, but they are the only vegetable I’ve ever come across that I don’t like. However, in moussaka I enjoy them. I tried making it with just potato and it’s just not as authentic. I really want to love them, but haven’t managed that yet. I’ll keep trying though, just because they’re so pretty.lol That looked delicious Rik, another winning recipe xx

[@BackyardChef]

Thank you. Best, Rik

[@kirsiselei8703]

Uuu i love moussaka❤. I allso put potatoes in the bottom 👍👋🇫🇮

[@BackyardChef]

Thank you. Best, Rik

[@pixie3760]

My goodness Rik, I haven't made this in years. I truly love Moussaka, I might do this with some lamb that I bought. Mouth watering. Thanks Rik!

[@BackyardChef]

Thank you. Best, Rik

[@harmoniefaerielove]

Not had this in years. Love the touch of parmesan in the middle. I think this will be made at the weekend with a salad & some nice crusty bread.😋....

[@BackyardChef]

Hope you enjoy, sounds amazing! Thank you. Best, Rik

[@aspiratedaloha2946]

I’m making this for my wife tonight. Thank you! looks like winter perfection.

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@Carol_in_Spain]

I always make mine with yoghurt instead of béchamel as it is a bit lighter but yours does look good

[@BackyardChef]

Sounds lovely! Thank you. Best, Rik

[@MargaretKing-w5i]

I have never eaten Moussaka it looks good i can't wait to make it.

[@BackyardChef]

Thank you. Best, Rik

[@wissamsaab9841]

Thank you chef Rick , moussaka is tasty & so flavoursome but with potato it soften the metallic taste of the aubergine . Its really yummy 😋👍

[@BackyardChef]

Thank you. Best, Rik

[@sharonwilliams2757]

Thank you for always sharing with us 👌❤️🙏

[@BackyardChef]

Thank you. Best, Rik

[@pamcoyer9582]

Looks absolutely delicious❤❤❤❤

[@BackyardChef]

Thank you. Best, Rik

[@sandynevitt8268]

I made eggplant lasagna which looked very similar to this, no potatoes, but this looks soooo good. I'm going to have to make this. Thank you sooo much for sharing, and I am so glad I came across your channel.

[@BackyardChef]

Thank you. Best, Rik

[@annettefournier9655]

So delicious 🎉

[@BackyardChef]

Thank you. Best, Rik

[@karinkling9921]

At the age of 58, I made my first Moussaka. Thank you, Rik!

[@BackyardChef]

Wonderful! Thank you. Best, Rik

[@TomLaios]

Very nice. It looks delicious . As a Greek,I have only had this a few times as I'm not a fan of eggplant.My mum makes the penne version called "Pastichio" which is so delicious ,she only rarely makes it, otherwise we would explode.Maybe a future video? It is pretty much the same dish,but with the eggplant and potato replaced with Penne pasta.Pastichio is the Greek lasagne. Put it this way, if I was due to be executed , my final meal would be pastichio.

[@BackyardChef]

Thank you. Best, Rik

[@derekadams729]

That looks flipping delicious Rik. Can I ask the size, and where you got your Air fryer oven?

[@BackyardChef]

Here you go - Air fryer amzn.to/3QRaC3F Thank you. Best, Rik

[@AmyWade-s9s]

Very nice! I was wondering if you could have some texmex or authentic Mexican dishes. I'm from Oklahoma and that was a night out for my family. I learned how to make home made salsa now need a good refried bean recipe or enchilada etc. Home made tortillas.

[@BackyardChef]

Thank you. Best, Rik

[@chucky2316]

Love greek food. I have a mate from greece greek pork belly is nice rick 😋

[@BackyardChef]

Thank you. Best, Rik

[@missymurphy9002]

Looks yummy 😋😋🇦🇺💜

[@BackyardChef]

Thank you. Best, Rik

[@brianrollins3245]

Modern eggplants have been bred to be less bitter with fewer seeds than heritage varieties. Are you salting to primarily remove.moisture or bitterness?

[@BackyardChef]

I quite clearly tell you why in the video. Thank you. Best, Rik

[@patricekanagy5898]

❤❤❤❤😊

[@BackyardChef]

Thank you. Best, Rik

[@peterroper7471]

Looks good and I’m sure it is but I’m not sure of the sodium content in this one lol I’m on a 1500 mg or lower daily intake,so if I make this I have to leave salt out & probably won’t be as good, maybe just drying the eggplant with paper towels will work?

[@BackyardChef]

Good luck! Thank you. Best, Rik

[@melodied4314]

I'm in the same "Low Salt Diet" boat as you. I wondered about all the salt too ... plus the salt in the cheese.

[@merinjenks8474]

I read that aubergine varieties today aren’t as bitter so there’s no need to salt them (the salt was used to draw out the bitterness)

[@kathjacquier6635]

What make is your little oven Rik,?

[@ndlz1]

👍🏻🙌🏻🙏

[@BackyardChef]

Thank you. Best, Rik

[@DeborahThird-og1uo]

Oooooo 😋🍄‍🟫🍆🧅🥔🧀🥫😋

[@BackyardChef]

Thank you. Best, Rik

[@mariesmith7403]

Would love to make it but aubergine always upsets my stomach

[@BackyardChef]

Thank you. Best, Rik

[@sandwormgod4771]

The worst moussaka I've ever had was in Athens. To say I was disappointed would be an understatement. Your moussaka however looks delicious.

[@BackyardChef]

Thank you. Best, Rik

[@paulapridy6804]

I've got a new thing! Potatoes!

[@BackyardChef]

Thank you. Best, Rik

[@deanjwood]

Mousaka is made with Lamb NOT beef 😮

[@BackyardChef]

HA HA HA, Made with both. Make sure you know what you are talking about! Best, Rik

[@chucky2316]

I thought it was pork

[@emiliahuban4812]

real Greek moussaka is served with a spoon full greek yogurt

[@BackyardChef]

Serve it how you want - does anything say Greek Moussaka - nope. Amazing how we all have choices. Thank you. Best, Rik

[@chalkiememe4183]

One of my staples, my family here in Cyprus usually use pork mince or pork and beef mix. I grow my own fruit and veg and my aubergines are in season so this will be made in next few days. Looks amazing Rik.

[@BackyardChef]

Lovely! Thank you. Best, Rik

[@jennyt966]

Wow. I'm definitely going to make this, now I know how. I've had it a couple of times, years ago and tried to make one, but didn't know how to prepare the aubergine. It looks absolutely delicious. Thanks for sharing, Rik.

[@BackyardChef]

Good luck, you got this ! Thank you. Best, Rik

[@DavidCalvert-mh9sy]

Hello Rik. When I was much younger I worked alongside many Greeks in a factory. As a result I was invited into their homes, and shared many home cooked meals with them. Back in the 1960s and early 1970s, Australian food was, to put it politely, ordinary. Greek cuisine blew my mind. And watching you make moussaka took me back to those times. A platefull of moussaka and a glass of chilled retsina, heaven.

[@BackyardChef]

Thank you. Best, Rik

[@Sopocani1265]

SO Beautiful 🌻🐝

[@joaniemarjoriemarriott342]

Finally I have learned how to cut and prepare eggplant, I have avoided eggplant due to all the tiny seeds which were nearly impossible to remove .... and as I have a supply of ground lamb meat I am going to prepare the moussaka that way.

[@moedeeb]

I was taught a classic Greek way last year in a taverna on Corfu. The nana who cooked all the food used olive oil and carnation milk in the topping. I have never looked back

[@BackyardChef]

Thank you. Evaporated milk the best under used ingredient in the kitchen. Best, Rik

[@Farcamp1]

Ha! One learns something new every day! I thought Mousaka was a drink everyone drank and then danced around in a circle in Greece. now I know when I go to Greece, I eat moussaka...i don't drink it and then get up and start dancing around and making a fool of myself. Thanks for the heads up!

[@BacktheBlue60]

Lol, that is hilarious. We must be related 😂

[@kathleennorton2228]

It does sound like a perfect name for a drink!

[@BackyardChef]

Thank you. Best, Rik

[@dameceliamolestrangler3379]

They dance and smash plates for some unknown reason.🤔

[@PaoloBanke]

Not had this dish in many years and it is a truly wonderful dish. Now normally I wouldn't thank you for aubergines but in a moussaka it becomes a different beast for some reason. What did strike me while you made this dish was the mince ( I would normally associate lamb with moussaka but that aside), the basic mince you made, just how many dishes we use this formula for. From Italian, Indian, British, god knows. One basic base recipe with so many uses and so many end products. Mince, onions, garlic, tomatoes and the world is on the worktop.

[@BackyardChef]

Yes Lamb or Beef depending where you are, both used. Thank you. Best, Rik

[@bethmchugh6640]

Get out of my waaaaay....I'm heading to the grocery store!!!!

[@BackyardChef]

Good on ya! Thank you. Best, Rik

[@Tommyshark5]

Rick, Yet another great dish simplified I have never made this dish myself mainly due to fussy eaters in the family they don't like aubergine. I will eat anything cooked properly a true foodie.

[@BackyardChef]

Yes, let's not overcomplicate anything on this channel -Thank you. Best, Rik

[@bonnierobbins4230]

Mr.Rik I love your swimming pool of delight! Wow you've made this recipe so simple! Great idea to salt and drain eggplants! You're our "Knight in the Shining Kitchen "!! Always❤ Ohio

[@BackyardChef]

Thank you. Best, Rik

[@christinegitsham5268]

Hi Rik this is almost exactly as a Greek friend taught me to make moussaka, her husband was the co owner with his brothers of the famous Ellisia restaurant in London, I prob spelt that completely wrong lol. Maria cooked hers using lamb but didn't put potatoes in. I haven't made this for many years now so I think it's about time to make again. Ta very much Rik.😃👍🏼👍🏼👍🏼I just remembered Rik my friend used to whisk egg yolks into the bechemel.😃

[@BackyardChef]

Yes that's in the description for those who want to. Thank you. Best, Rik

[@juneberesford9165]

Did you have seconds? I woould have, looks delicious, thanks for sharing.

[@BackyardChef]

I did. Thank you. Best, Rik

[@oceansoul3694]

I can't wait to make this for supper tonight! Excellent teaching recipe as usual, thank you!

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@chiccabay9911]

That looks wonderful.Haven´t eaten this for ages so will definitely be making this.Thank you.

[@BackyardChef]

Thank you. Best, Rik

[@AZ-Sharon]

Wow, I read the extensive history of moussaka that you wrote. I know you have done same for all your recipes so now going beck to read others. This is a delicious and nutritious looking dish that I will try. I wish I could be there eating your dishes when you first finish preparing them. 😎

[@BackyardChef]

Thank you. Best, Rik

[@cathystewart8599]

I cheat and use a Greek herb mix from a Greek cafe. But otherwise just love this dish mmmmm

[@BackyardChef]

Thank you. Best, Rik

[@alansteely4638]

Brilliant Rik!!! Another one to add to my list of recipes. Thanks as always my friend!!! Take care.

[@BackyardChef]

Cheers, Alan. Thank you. Best, Rik

[@allenbrown8158]

Pretty much as I make mine, mouth-watering Rik another winner, well done.

[@BackyardChef]

Cheers, Mate. Thank you. Best, Rik

[@ricatkins4918]

..at last . A great recipe for Mousakka...incidentally have you had a jade stone put in your wedding ring. 😊😊

[@BackyardChef]

Thank you. No mate its Turquoise which is really cheap, however my birth stone and is supposed to be calming - I don't know how calming I can be without falling asleep! Best, Rik

[@susankara7520]

​@@BackyardChefI was also curious if the stone was turquoise. It's very attractive and unique ❤

[@BackyardChef]

@@susankara7520 Yes turquoise, hand made by a lady here. Thank You. Best, Rik

[@grahamturner5963]

I had this first at school- it was all potato then (because, who had aubergine in the 70s 😅😅) A Greek place off Bristol city centre taught me the right way to make it and I've never looked back. Great recipe, Rik

[@BackyardChef]

Thank you. Best, Rik

[@desertflower66harney]

I didn't even know what this was and I'm glad I watched and learned! Going to try it for sure.

[@BackyardChef]

Thank you. Best, Rik

[@JaneB67]

I'm excited.... this is a recipe I've been looking at for some time now and still haven't made it. Thanks as always for your encouragement and guidance Rik 😊

[@BackyardChef]

Hope you enjoy, you got this. Thank you. Best, Rik

[@georgekostaras]

I’m Greek and this is exactly how mom used to make it

[@BackyardChef]

Thank you, George. You will know there are many variations all around the Mediterranean. Best, Rik

[@Sokratis-qv9ld]

​@@BackyardChefAnother variation of it is to put a layer of fried zucchini, too. All the best from Greece.

[@gertrudewelsh781]

This looks delicious! I love moussaka but I peel the eggplant and the potatoes. I don't like the texture of the peels. 😏

[@BackyardChef]

Thank you. Best, Rik

[@misolgit69]

never heard of Moussaka with spuds, oh well learn something new every day

[@BackyardChef]

Thank you. Best, Rik

[@mrdangiles90]

Don't tell my Dad...but yours looks miles better than his Rik😋 decent filling! no scrimping on the ingredients

[@BackyardChef]

Shuuuuuuuuuuussssssh! Thank you. Best, Rik

[@mrdangiles90]

@@BackyardChef he's a tight bastard with his portions mate! I wouldn't leave on an empty stomach at your house

[@carolrosas6785]

❤ I love this dish I cannot wait to make it thank you ❤

[@BackyardChef]

Thank you. Best, Rik

[@wwsuwannee7993]

You slipped up and said 'eggplant'...been talking with too many Yankees? :) Nothing tastes quite like moussaka, especially when made with lamb. Don't die without tasting this. This is an excellent version. Thanks Rik :)

[@BackyardChef]

Yes, mate, aubergine is another term for eggplant. "aubergine" is commonly used in British English, while "eggplant" is used in American English. Both refer to the same vegetable, known for its deep purple colour and versatile use in cooking. Thank you. Best, Rik

[@pangorban1]

In Australia, we've always called it eggplant. Sometimes aubergine, but mostly eggplant.

[@tarnsand440]

​@@pangorban1Eggplant in Canada too

[@Mr.56Goldtop]

I love Moussaka! I had it in Rhoads as well, and Mykonos and on Santorini. IMO the Santorini was the best of the three. But they were all good. On Santorini there was a restaurant at the foot of the tram that had the most incredible fried calamari we have ever had! And a HUGE platter for pretty inexpensive.

[@BackyardChef]

Thank you. Best, Rik

[@thaisstone5192]

Interesting take on this. The recipe I had was very simple, no meat, just aubergines. Sauce was just onions cooked with cinnamon and tomato puree. The Bechamel had three eggs and the zest of a lemon in it. I put breadcrumbs and Parmesan on the bottom and between the layers with tomato sauce. Even my husband liked it, and he'd get a little bitchy about vegetarian meals. He'd dig this version no end. Thanks, Rik!!!

[@kathleennorton2228]

I'd love to see a video of your version.

[@thaisstone5192]

@@kathleennorton2228 Thank you, but being on film is not for me. I'm 68 years old and look like an animated corpse. The picture of me was taken when I was 47.

[@BackyardChef]

Sounds amazing! Thank you. Best, Rik

[@BackyardChef]

Not for me either! I'm a baby at 61. Feel like 71. Thank you. Best, Rik

[@kathleennorton2228]

@@thaisstone5192 I could help you with that. I'm 69. The other day I asked for a senior discount. The young lady told me that she was sorry, and that she had no idea that I was a senior, and that I didn't look like it. First, I believe that Jesus is the fountain of life and youth. Second, there are some amazing supplements out there. Not everyone wants to stay young, though.

[@HelenePapageorge]

WOW!! This is terrific!! Brought back memories. You have great technique Rik!!! In the future would you consider doing a moussaka marathon or "Moussaka 3 Ways: Turkish / Greek / The Middle East" as 3 day series??; I'm curious about the chickpea base instead the potatoes. I've also had this with lentils instead of meat and no bechamel sauce instead it was only tomato sauce and some grated Grated Parmesan or Kefalotiri. In Greece, I have also had this as only layers of oven baked eggplants with tomato sauce and Greek yogurt and it was served cold with basal leaves as an edible garnish. On a hot summer night in Athens, I can tell you this was so delicious I didn't even want dessert just a Nescafe frappe and called it quits. Cheers from NYC!!!

[@BackyardChef]

Thank you. Best, Rik

[@karlalton3170]

Nice job Rik , if you do requests mate can you do Toad in the Hole please with a big Yorkshire pudding . 😁😁🤘🤘🇹🇭🇹🇭

[@BackyardChef]

2 versions on the channel already. Thank you. Best, Rik

[@treasuremuch9185]

Well done, sir! 'Ya did good! (Coming from a Greek) And might I add, looks to be a scrumptious dish you're eating by your reaction. I'd be same reaction to it. Love the dish.

[@BackyardChef]

Thank you. Best, Rik

[@JaniceNattress]

I have only had moussaka once and liked it. I dont know why I haven’t made it myself as it looks delicious Rik! Perhaps I thought it would be too difficult. But you show clearly how to make it and it isnt hard at all! So.. another ‘must make it soon’ recipe! Thank you…❤ Oh, and all these years I have made my sauce exactly as you have but didnt know it was called bechamel… 😂

[@BackyardChef]

Thank you. Best, Rik

[@charlesmcmasters]

Wow, this recipe made me salivate! Holy cow that looks good! Normally I make Eggplant Parmesan when I have some handy, but I think this will be my next Eggplant dish! Thanks Rik for another great video and recipe!

[@BackyardChef]

Thank you. Best, Rik

[@JanetHumberstone]

Amazing mmmmm❤

[@BackyardChef]

Thank you. Best, Rik

[@muncgrl]

Looks so good! Liked the little bit of background on the dish, good job.

[@BackyardChef]

Thank you. I try If I can - most folks don't know what the dishes are unless they have had them before. Best, Rik

[@BOS-v7y]

You forgot the nutmeg in the Béchamel!!!

[@BackyardChef]

No I didn't - I didn't put it in and I clearly tell you that in the description. Thank you. Best, Rik

[@mariaboletsis3188]

As one of Greek decent (father's side) - I approve!

[@BackyardChef]

Thank you. Best, Rik

[@MelanieCameron-m8t]

Looks wonderful

[@BackyardChef]

Thank you. Best, Rik

[@adnacraigo6590]

Slurp. That looks great.

[@BackyardChef]

Thank you. Best, Rik

[@valeriesmith7708]

That looks delicious.

[@BackyardChef]

Thank you. Best, Rik

[@hannahroberts6295]

Here's a healhier option. I never pre-salt my aubergines in Australia. They don't need it. Use a rigged grill on high heat on the stove and brush olive oil on, and lightly salt one side of the aubergine. Grill till you've got nice grill marks and flip. The aubergine should be limp but not overcooked. The aubergine will taste fantastic.

[@BackyardChef]

Great tip! Shame we don't have the grill eh! Thank you. Best, Rik

[@hannahroberts6295]

@@BackyardChef you could always use this method in a non stick frypan. Lightly brown or you will overcook the aubergine.

[@daveroberts1]

Aubergines have had the bitterness bred out of them.....miss the brining stage out

[@johnbaldwin143]

One of my favourites to be honest Rik. Just as is!

[@BackyardChef]

Thank you. Best, Rik

[@freak221000]

I followed your recipe! It was amazing!!!

[@BackyardChef]

Glad you liked it!! Thank you. Best, Rik

[@JeffM---]

I loved watching it being put together, then the end result..gorgeous!

[@BackyardChef]

Thank you so much! Best, Rik

[@PAM-ud9lv]

Omg yummy yummy. Love moussaka. Who am I kidding Rik I love nearly every damn thing you cook lol. Thanks for everything. Your channel is amazing. Take care. Have you done a receipe for pickled pork. Picked some up in a vacuum packed bag at supermarket. So excited being googling how to cook it. Pressure cook or stove top. .??

[@BackyardChef]

Thank you. Best, Rik

[@johnwilliams7654]

A nice straightforward recipe. I love the tip regarding draining the aubergines in a upright position. I'm one for making things easier. For my potatoes I substituted good quality (McCains) chips done in the air fryer whilst preparing the aubergines. No hot oil etc..... I'm wonering why you used Parmesan cheese? Is it the standard for an authentic Moussaka?

[@BackyardChef]

I NEVER make anything authentic - you will not see anything on this channel marked up authentic - NOTHING is authentic its a con from youtubers. Give the same recipe to 100 chefs/cooks and they will all make it their way - so how on earth can anything be authentic - the most ridiculous word used in cooking! Thank you. Best, Rik

[@stevewalsh9806]

Hi Rik , I've got to say your recipe selection has been top notch lately, very diverse from snacks to mains & budget dishes too, never complicated always tasty, looking forward to what's coming. A big thank you from the redcar household

[@BackyardChef]

So nice of you. Thank you. Best, Rik

[@SnowyNI]

Had this dish in Corfu and loved it, was never brave enough to make it, didn't know if you had to peel the Eggplants or not, and deffo never knew about standing them. Thank you so much Rik. Another great dinner for me to try out! 😋

[@BackyardChef]

Thank you. Best, Rik

[@KathAndrews]

Love your moussaka recipe Rik, in fact I love all your recipes.

[@BackyardChef]

Glad you like them! Thank you. Best, Rik

[@cindychristie6314]

i make mine a little different, i like your way, cooking eggplant in oven, and pre cooking potatoes! I use different spices in my meat sauce, following my grandma and my mum's way and also add a couple of beaten eggs to my bechamel sauce!

[@BackyardChef]

Thank you. Best, Rik

[@pamelakimmons9209]

Just made this and I’m so thrilled. It was absolutely wonderful. Just as I remembered it from many many years ago.

[@BackyardChef]

Thanks for sharing. Thank you. Best, Rik

[@stevevicious6911]

That is amazing. Thank you, Rik! Great cooking top tips as always. 👌

[@BackyardChef]

Thank you. Best, Rik

[@philomenahearn1717]

I love moussaka!

[@BackyardChef]

Thank you. Best, Rik

[@neilanthonyhaywardlewis8978]

This has inspired me to make it for my partner but without the spud, maybe with a cracked egg or two on top 😋 Great dish though...

[@BackyardChef]

Thank you. Best, Rik

[@mariebrewer4016]

My favorites all through this dish 😋 Thanks for showing how to bring them together ❤️

[@BackyardChef]

Thank you. Best, Rik

[@belindagreen3870]

Love this delicious dish.

[@BackyardChef]

Thank you. Best, Rik

[@bunny-tc8yr]

Love your vids. You can grate wee bit nutmeg in the white sauce. 😊

[@BackyardChef]

Thank you. Best, Rik

[@JaniceVineyard-kf6wm]

I liked seeing you clean your plate, good work Rik.

[@BackyardChef]

Thank you. No waste here! Best, Rik

[@markopolo5695]

Never had egg plant but i will be having a go at this recipe I've got the same passion as you for Eating 😊

[@BackyardChef]

Thank you. Best, Rik

[@gailcullinan349]

Another favourite of mine, thanks Rik

[@BackyardChef]

Thank you. Best, Rik

[@markshaz8691]

Made this yesterday it was fantastic, thank you.

[@BackyardChef]

Thank you. Best, Rik

[@OndrejSc]

As the Japanese say: Musaka mikasa.

[@BackyardChef]

Thank you. Best, Rik