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8
Easy
By Janni Kyritsis and Roberta Muir
Published 2006
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.