WebInstructions. Gather the ingredients and preheat the oven to 350°F (180°C). Heat half the extra virgin olive oil in a wide pan and fry the eggplant slices for 1-2 …
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Patrick Leigh Fermor's Moussaka a delicious take on a classic Greek recipe from Rick Stein's cookbook From Venice to Istanbul. Perfect for an informal dinner party or an extra-special family meal.
This vegetarian moussaka has layers of eggplant with a zucchini and mushroom tomato sauce, baked with a Greek yogurt and cheese topping. I like to think of a moussaka as being a Greek version of a lasagna. Layers of vegetables with a tomato sauce with the difference being the cheesy baked topping.
To cook the moussaka: Heat the oven to 180°C/160°C fan. Bake for 30 minutes until the sauce has risen and souffle’d and the cheese beginning to brown. Test for done-ness by poking a skewer all the way through the dish to the potatoes.
I HATE moussaka!”. But he confessed he found it delicious and asked her to cook it again. All of which makes for a great story, and Rick duly scribbled it all down, together the notes for the recipe as Elpida demonstrates in her kitchen. His verdict: A rare and many splendoured thing. The best moussaka he has ever tasted.