It must have been the trip to visit Michael Stathos at his fig farm, but I've been inspired to do more Greek cooking! I picked up my mixed veggie box from Green Box this week and to my delight found some lovely looking eggplants, freshly dug potatoes from Robertson and plenty of mushrooms (amongst other delights). Having some visitors for dinner gave me a perfect excuse to make moussaka, vegetarian-style.
It may not be the most photogenic of meals, but it is certainly one of the most delicious. I used my Dad's recipe (he's not Greek, but he's a great cook). Basically, layer slices of cooked potato, fried slices of eggplant, a lamb and tomato sauce spiced with garam masala and cumin (or for vego version use finely chopped mushrooms instead of minced lamb) and finish with a bechamel sauce. Ideally, serve with a Greek salad (don't hold back on the feta and olives, all available from Green Box).
Enjoy, Jane.
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