Sophie's Table (Penguin Cookery Library)
Mushrom and Aubergine Moussaka with Gremolata
Page 63
Cuisine: Greek | Course Type: Main Courses
(1 review)
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Sovay from Northern England,
Much lighter than a meat-based moussaka and I enjoyed it but felt the tomatoes were a bit too dominant - next time I'd increase the proportion of mushrooms.
Also the gremolata is a nice idea but when the time came to add it, the white sauce had formed a firm crust so the gremolata just sat on top and dried out.
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