Baked eggplant, pine nut + gruyère moussaka

Name: Baked eggplant, pine nut + gruyère moussaka
Yield: Serves 8
Cuisine: Greek
Ingredients: 1½ teaspoons salt; 4 eggs, lightly beaten; olive oil, for frying; 1½ teaspoons freshly ground white pepper; ¾ teaspoon freshly grated nutmeg; ⅔ cup pine nuts, toasted and roughly chopped; 1 litre milk; 120 g parmesan cheese, grated; 40 g butter; ⅓ cup plain flour; freshly ground black pepper, to taste; ⅔ cup chopped flat-leaf parsley leaves; 2 kg eggplants; 1 teaspoon ground cinnamon; 160 g gruyère cheese, grated; 60 g butter; salt, to taste; 2 large brown onions, chopped; 12 large Roma tomatoes, blanched, peeled, halved and seeded

Preparation info

Serves
8

Difficulty
Easy

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

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.