Moussaka Eggplant Lasagna! | Chef Jean-Pierre

22 Comments

1. 

   @antorgrasshopper7486 1 year ago

   I've been wanting to make moussaka for a while. But I never have the time away from work. Well I'm off work today and I see this recipe. Well I went to the store and bought everything I needed and I have followed the directions exactly. I have cooked and tasted everything as I have made it. Everything is delicious. The ragu is fantastic, the mornay sauce is fantastic the vegetables are .. vegetables that have been pan fried, but they are good.
   I just removed the Moussaka from the oven it looks amazing and it smells amazing and I can't wait to try it.
   With all that being said I do want to say that Chef was not lying when he says that this dish will take some time to make. It truly does take a few hours to prepare and cook. Give yourself atleast 3 hours to get it prepped a d almost an hour to cook it in the oven plus time to let it cool down so 5 hours in total. Now even though I haven't cut myself a piece of it yet I know that it is going to be fantastic because everything has tasted great individually.
   Anyway I hope everyone has the time to make this because it is a great recipe just like every recipe from Chef that I have tried.
   His pot roast is fantastic by the way.

2. 

   @Spark12395 1 year ago

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3. 

   @clementborisov7050 1 year ago

   Nice. You went an extra mile with the bechamel sauce. In the country where I'm from we don't even use zucchini nor eggplant. For the base, we make a sofrito bolognese ragu kind of deal only except celery we use red bell peppers, and we dice the potato, we don't do smashed. For the filling on the top we mix yogurt, eggs and flour. It's still a classic dish where I'm from and I like your version of that dish.

4. 

   @stevenpatsatsis4060 1 year ago

   Beautiful Greek Dish Chef JP !! 💙💪

5. 

   @miguelslade 1 year ago

   You’re not a nut Jean Pierre, but a very much loved chef, who helps us home cooks so much, thank you again..

6. 

   @williamfrazer8691 1 year ago

   If everyone understands what you are taking about. How you pronounce things does not matter.

7. 

   @ifacro 1 year ago

   My mom makes a killer moussaka

8. 

   @michaelcallisto 1 year ago

   My parents came over for the first time since I started watching your videos last year. So far they've been impressed with every single dish I've made using the knowledge and skills you've taught me. Thank you!

9. 

   @johnezra8151 1 year ago

   This man is a legend "did I put salt and pepper? do you remember? oh yeah, I did"😂😂 Love you man

10. 

    @myrnahader6533 1 year ago

    Very interesting recipe and a lot of preparation. I am sure I will try this next time when I have the whole to do it. Thank you, Chef, for sharing your knowledge and experience. God bless you and your family.

11. 

    @1tonybricky 1 year ago

    I admire your honesty about over cooking the courgette, I have never watched another Chef on video be open and honest the way you are about your mistakes and in 3 years you've only made 2, because of you Chef Jean-Pierre, I have found a passion for cooking again

12. 

    @Kitchensurprise 1 year ago

    Magnificent 😋💯

13. 

    @anthonyubisi2987 1 year ago

    Good day sir …. Really I must say cooking has been a struggle heavy for me…..but since watching most of your videos….with knife skills, cutting vegetables, cooking tips really helped a lot but I know m still not up to your level ….watching your videos inspired me big time….has motivated me…..I'm so driven been always discouraged lots that m a bad cook n will never be a chef …but never gave up m even struggling with finding a culinary school as they are so expensive…..with also financial struggle….but really you are a great great amazing teacher the best I've met through these channels…the level of explanation you give the detail ..is absolutely amazing I'm really glad I came across your channel….and another thing learning self at home is quite difficult than learning at a culinary school….I wish I can be your student….I'm writing all the way from south Africa…..really I hope I make it someday to meet ye personally but yes….I'm so inspired in so driven and yes I believe I will make it to your level….but the claw thing I'm still struggling also but will pass…..thank you again for being such an amazing inspiration to myself and many new cooks out there and always continue to be the great chef and teacher that you are…. may God always bless you🎉🎉🎉🎉🙏🙏🙏☺️☺️☺️☺️

14. 

    @markkostecki9927 1 year ago

    The best line of this segment is 'lets not call it bolognese sauce because I will have all of Italy on my back…' HAHAHA so funny and so true!

15. 

    @abdelazizhamouda4363 1 year ago

    Man you are the best of the best .I always love what you do.

16. 

    @MissBabalu102 1 year ago

    Bechamel + cheese (parmesan and gruyere) = moinaise. How to spell that? Spellcheck suggested moonrise instead, endless fun.

17. 

    @georgepagakis9854 1 year ago

    Greek approved 🙂
    I like how you didn't fry the veggies in oil and how you removed the extra fat from the meat.
    The only thing I would do different is skip the rosemary and thyme in the meat sauce and replace it with cinnamon and a bay leave.
    I love your version of the béchamel I find the Greek version is way to heavy and milky tasting.

18. 

    @Dojayou 1 year ago

    Do you do Creton? My french canadian mama made it every holiday.

19. 

    @JoltenJoey 1 year ago

    Moussaka is one of my favorite dishes.. I never thought of it being something that I could make myself…until now! Thank you Chef

20. 

    @olafall_sweden 1 year ago

    That meat looked like 80/20. 80% fat and 20% meat 😁

    I never buy minced meat with more than 10% fat, I prefer to add the fat I like = butter 👍

21. 

    @cyndifoore7743 1 year ago

    I love nutmeg, my favorite spice.

22. 

    @BrunoVanVaerenbergh 1 year ago

    That seems like water in that ground meat, not fat!