Elegant Moussaka

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Cooking of the Mediterranean

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

A lighter version of the well-known Greek Moussaka. It has less meat, with yogurt sauce rather than béchamel.

Ingredients

  • 1–1.25 kg (2–2½ lb) long, even-sized aubergines
  • 175 g (6

Method

Cut the aubergine lengthways into thin slices, and then halve each one lengthways again. Take a charlotte mould (a dish or tin with outwardly sloping sides) of 1.5-litre (-pint) capacity and cut enough p