Moussaka

Eggplant Baked with Ground Lamb

Preparation info

  • Serves

    6 to 8

    • Difficulty

      Medium

Appears in

The Cook’s Canon: 101 Recipes Everyone Should Know

The Cook’s Canon

By Raymond Sokolov

Published 2003

  • About

Even the most chauvinist of Greek authors concede that this casserole of eggplant (Solanum melon-gena L.) and ground meat came to them (as did so much else) with the Ottoman occupation. Evidence on the ground supports this: Moussaka without the white-sauce topping prevalent in Greece is eaten throughout the Middle East, and called moussaka. And it is hard to see how such a dish would have spread from Greece to the rest of the Turkish empire, and then become simplified. In any case, m