ne side.
For the Moussaka Lamb Sauce.
Gently fry
0 mins before serving with Greek salad.
echamel sauce over moussaka, covering completely.
Bake moussaka uncovered until bubbling
ith eggplant slices.
Pour Moussaka Sauce over all.
Bake
ubbly.
Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place
br>Note: If doubling this recipe to serve 8 it is
40 to 45 minutes. Let moussaka rest for 30 minutes to
ver meat sauce.
Bake moussaka uncovered for 35-40 minutes
For the Creamy Greek Dressing: Stir together yogurt, sour
ogurt. Pour this over the moussaka.
Bake in preheated oven
Brush eggplant slices with oil; brown quickly on both sides. Preheat oven to 375\u00b0.
Using a very large casserole dish, layer the moussaka as follows:
tomato sauce, Parmesan cheese, eggplant slices, filling, Parmesan, eggplant, Parmesan, sauce and Parmesan on top.
Bake, uncovered, 45 to 50 minutes or until dish is hot and bubbling.
Let stand 10 to 15 minutes before cutting into servings.
f bread crumbs. Bake the moussaka for 30 to 40 minutes
br>Sprinkle with spice mixture, recipe #425441.
Mix together lemon
omatoes, 3/4 cup dry Greek red wine, 1 (6 ounce
Add ingredients in the order given, toss gently and serve with your favorite crackers.
I like to serve it with Wheatsworth stone ground wheat crackers.
Recipe yields 6 large salads or 10 small salads.
Enjoy!
ogether pumpkin pie filling and Greek yogurt.
Add yogurt mixture
omatoes, 3/4 cup dry greek red wine, 1 (6 ounce
Cut the feta cheese into 2cm cubes and place them in a shallow, ceramic dish. Combine the oil, pepper, oregano and bay leaf in a jug, pour this over the feta and cover and refrigerate overnight (or longer if time permits).
Serve the feta on a mezze platter with olives, skordalia (recipe posted separately) and crusty bread.
Note: Refrigeration makes oil \"cloudy\". If you remove the marinated feta from the refrigerator 1 hour before serving, the \"cloudiness\" will disperse, and the oil will be clear.
ith eggplant slices.
Pour Moussaka Sauce over all.
Bake
NOTE: DO NOT SUBSTITUTE Recipe #488671 WITH ANY OTHER SEASONING!