Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

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.


  • 900 g/2 lb aubergines
  • kitchen cooking salt
  • 6–8 tablesp


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