Cook the Issue 2010: Moussaka Gratinee

Pielove, member

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After having enough of lamb, I froze the leftovers from the roast.  This week, eggplants were on sale at my market and I thought of this recipe-- and I'm glad I did, it was excellent.  Both my husband and I give it 2 thumbs up, but the kid was ambivalent-- she liked the hunks of meat, but not the stuff on top.  I did not bother with individual ramekins, so I flung the whole thing in my gratin dish to excellent effect-- baking in the black pan allowed delicious crusty edges to develop.  Chicago has a great Greektown and I often order moussaka in Greek restaurants, but this version is way better!  

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Cook the Issue 2010: Garlic-infused mashed potatoes and celery root

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Comments (1)

LisaWaddle writes: Great job, pielove! I love the dish you used. That topping is so light and elegant, it's a shame your little one didn't go for it. Posted: 2:10 pm on May 19th

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