Vegetarian moussaka
(from Elyce123’s recipe box)
can be frozen without the yogurt topping, for 2 portions: 100ml yogurt, 1 egg and a heaped teaspoon of grated Parmesan
Source: delicious. November 2005
Prep time: 20 minutes
Cook time: 55 minutes
Serves 6 people
Categories: November
Ingredients
- 500g potatoes, cut into chunky slices
- 1 aubergine, sliced
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 red peppers, deseeded and chopped
- 2 tbsp fresh thyme or marjoram leaves, plus extra leaves to garnish
- 4 tbsp olive oil
- 300g cherry tomatoes
- 250g passata
- 250g feta, sliced
- 300ml natural yogurt
- 3 eggs
- 25g vegetarian Parmesan, grated
Directions
-
Preheat the oven to 230˚C/fan 210˚C/gas 8. Par-boil the potatoes for 5 minutes, then drain and divide between 2 roasting tins with the aubergine, onion, garlic and peppers. Sprinkle with the herbs, drizzle with the olive oil and roast for 20 minutes, turning halfway. Add the tomatoes and cook for 5 minutes, until tender and scorched at the edges. Reduce the oven to 200˚C/fan 180˚C/gas 6.
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Put half the vegetables into 6 × 350ml ovenproof dishes of a 2-litre ovenproof dish. Spoon over half the passata and feta. Top with the remaining vegetables and passata.
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Mix the yogurt, eggs and Parmesan in a jug, then pour over the veg. Bake individual dishes for 20 minutes or the large dish for 30 minutes. Check the yogurt mix is firm before serving, garnished with thyme leaves.