My Mousaka (or moussaka) with layers of eggplants, potatoes, and peppers, is topped with yogurt and olive oil béchamel. I recently added the spicy and smoky Kea sausage to the lamb, to deepen and enrich the flavor.
Read HERE about the origin of this iconic Greek dish.
‘Pseudo-moussaka’ is the meat-less, vegetarian version of the dish that my mother often prepared in the summer (scroll down to see this delicious Variation).
See the video of My moussaka from Joanne Weir’s Plates and Places.
Little did we know how idiosyncratic the name of the vegetarian version were to our home. We all loved it and I thought the term ‘pseudo-moussaka’ was common until my first husband burst into wild laughter upon hearing the name of my family dish! After much investigation he concluded that it was family jargon, but it was ours, and it was delicious.
I serve large spoonfuls, as with all gratin dishes; not perfectly cut squares. If you prefer a more elegant presentation make it in individual clay pots.
Makes 6 servings
