After a series of fine dining, Sydney's Alpha Restaurant's scallop moussaka left an impression on me. So over the weekend, I decided to make a similar version based on the photo and my taste memory with a few modifications.
In this recipe, I am using my own concoction - smoked cod pate instead of taramasalata. If you want to save time, you can use a pre made deli dip.
Then top with another eggplant slice like an sandwich.
Top with a spoonful of tomato salsa.
Garnish with fresh dill and dukkah dusts.
This is a beautiful modern Greek Moussaka based on Alpha's signature dish. It tastes rich, creamy and so easy to make. For those who are not residing in Sydney, this is one dish you should give it a go.
It is a perfect appetizer with BBQ and looks gorgeous at the same time.