This Greek lasagna-style casserole is a nice option for a hearty whole-plant food entrée. It uses eggplant slices as the layers instead of pasta, as you would in a lasagna. This version is even gluten-free.
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Sometimes, the classics are the best, and this simple salad of tomatoes, cucumbers, red onion, feta, and Kalamata olives is one of many traditional ways to start a delicious Greek meal. Whether you're going to have a roast chicken with lemon potatoes, grilled whole fish with sautéed wild greens, or maybe some moussaka, you can't go wrong with this salad.
My stepmother, Wendy, is a fabulous cook who has a knack for producing incredible food — from wherever, using whatever, in what seems like minutes!
She made the tastiest moussaka for us on a wonderful holiday for my father’s 60th birthday in Greece a few years ago. This is a veggie version!
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Find recipes for Moussaka and other Course recipes. Get all the best recipes at . Recipe directions: In a small skillet, saute onion and garlic in 1 teaspoon oil until tender. Stir in the tomatoes, lemon juice, basil, salt, cinnamon and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Recipe from Leith's Cookery Bible - Note: Many chefs insist that the custard top and the inclusion of potato make this dish not a true moussaka. But moussaka, in its native Greece usually contain both, and the Greeks have as many variatons on moussaka as we have on apple pie
A splendid meal in itself, this dish is a favorite throughout the Middle East. Numerous variations exist. Moussaka makes an attractive party or family dish served with salad and yogurt. It can also be cooked in small individual bowls, the layers repeated in exactly the same way.