Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About

Moussaka is a Balkan version of shepherd’s pie. Its particular flavour derives from aubergines which are either dispersed in layers between the very well spiced and seasoned minced beef or used as the lining and the lid of the earthenware vessel in which it is cooked. As a rule a rather light egg batter is poured over the dish about half an hour before the end of the cooking, which should form a golden crust. This is not always an improvement, particularly when the batter, not having