Name: Moussaka
Yield: Serves 4
Cuisine: French
Ingredients: some stock or bouillon; 2 large shiny aubergines; ½ lb potatoes; (When the purple skin of the aubergine is dull, it has already deteriorated.); fresh basil and parsley; 1 leek; 2 carrots; a tablespoonful of red wine vinegar; a tin of tomato purée; mace, and allspice pounded together; 2 cloves of garlic; a little coriander; 2 Spanish onions; 1 tablespoonful olive oil; ¼ lb bacon rashers; 2 lb lean minced beef

Preparation info

Serves
4

Difficulty
Medium

Appears in

Plats du Jour

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