Name: The best-ever moussaka
Yield: Serves 6–8
Cuisine: Greek
Ingredients: 1 large white onion, sliced; 4 tablespoons sun-dried tomato paste (or use regular tomato paste); 3 tablespoons coarsely chopped hard herbs (rosemary, sage, oregano, thyme); 2 bay leaves, halved; 2 large carrots, grated; 1 kg large potatoes, scrubbed; olive oil for brushing; 1 large thumb of ginger, peeled and grated; 4 garlic cloves; 2 tablespoons olive oil; green leaves for garnish (optional); extra-virgin olive oil for drizzling; 2 large aubergines, stalk removed, cut lengthways into 1cm thick slices; 800 ml milk, heated; 2 eggs; 100 g Parmesan cheese, grated; 100 g feta cheese, crumbled; 1 large red onion, sliced; 120 g flour; 3 tablespoons extra-virgin olive oil; 50 g butter; 2 large (400 g) cans of chopped tomatoes; ½ teaspoon chilli flakes

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Vegetables

By Peter Gordon

Published 2007

About

Some people might argue that the best moussaka should be made with minced mutton, rather than being a vegetarian dish, and that’s almost correct. What I prefer, though, is to serve this veggie version with roast leg or braised shoulder of lamb and a feta cucumber salad – although it’s also fabulous with a green salad as a meal in itself. The mutton version originates from the Balkans, Turkey and Greece, where plenty of sheep are to be found in the hills, but this is a great comfort-food dis