Mousakas

 Another greek classic.  Most visitors know all about mousaka and my nieces  make it when they return home downunder.  It's a very heavy, rich dish.  Made with summer vegetables, aubergines and zucchini and I add potatoes as well.

Containers ready for home delivery.  Nicely packaged so they can pop the bowls in the freezer, if any is left over.

I couldn't resist.  I had to do a taste control before taking the photo.

This mousaka was one of the most calorific I have ever made.  Traditionally the vegetables are fried but for many years now I have baked them in the oven, oil free, before constructing the layers.

K insisted on helping and doing it the way his mother did.  Fry everything in plenty of her own healthy olive oil.

Mousaka consists of a layer of sliced aubergine,  thinly sliced  potato, zucchini then topped with minced beef stewed in fresh tomatoes with a big stick of cinnamon and covered finally in a thick layer of white sauce with a hint of nutmeg.

My new ideal is layers of baked aubergines and zucchini, boiled potatoes, a fresh tomato sauce without the cinnamon but with plenty of summer herbs and a topping of white sauce made with plant milk.  No oil and no meat.  It's a much lighter version, far better suited to this searing summer heat.  But not traditional alas.