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Moussaka
Preparation info
Serves
6
Difficulty
Medium
Appears in
The Times Calendar Cookbook
Published 1977
Moussaka can be made in advance and left ready for reheating, which makes it a good recipe to prepare for a party. A rich and substantial dish; for most people a green salad is quite sufficient as an accompaniment.
Ingredients
900 g 2 lb - kitchen cooking salt
6–8 tablesp
Method
Leave the aubergines unpeeled and slice them. Sprinkle with cooking salt and leave in a colander for about 1 hour to draw the juices, with a plate pressed down on top. Rinse in cold water and pat dry. Fry the aubergine slices in plenty of oil in a large frying pan. Turn to brown them on both sides before removing them from the pan.
Peel and slice the onions and fry in about