Mushrom and Aubergine Moussaka with Gremolata

From Sophie's Table (Penguin Cookery Library)

Cookbook

Author(s): Sophie Grigson

Page 63

Cuisine: Greek

Course: Main Courses

Reviews

1 reviews, average rating 3.0 / 5

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Sovay

11 years ago

★ ★ ★ ★ ★ 3/5

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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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