Baked eggplant, pine nut + gruyère moussaka

A traditional moussaka can often swim in olive oil, but this version is lighter. It’s a complete meal, requiring only a small side salad. I often serve it with a Greek salad of olives, crumbled fetta, chopped tomato, chopped peeled cucumber, chopped green capsicum, parsley leaves, dried Greek oregano and a dressing of white wine vinegar, olive oil, salt and pepper. A true Greek salad never includes lettuce.