Vegetable Moussaka

It was good to see Maria online again. She sent me this vegetable moussaka recipe and I think it's lovely. My cousin Auggie said that Cyma's moussaka was good but we didn't order it when we had dinner there last December. Maybe we'll try it in July.

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This is a simple vegetarian moussaka recipe, packed with lovely
roasted veg. The cheese and yogurt sauce is lighter than the usual
moussaka topping but, with both feta and Parmesan or peccorino, just
as tasty. This is a hearty and healthy meal. Really suited to colder
climates like in Ireland!!
enjoy
M.

Vegetarian Moussaka

Serves 6
Takes 20 minutes to make and 45-55 minutes in the oven

Nutritional Information
Per serving:
385kcals
22.6g fat (9.5g saturated)
18.4g protein
28.7g carbs
13.2g sugar
2g salt

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 or sieved tomatoes (buy a 500g carton: freeze the rest)
250g feta, sliced
300ml natural yogurt
3 eggs
25g vegetarian Parmesan or peccorino (also a sheep cheese, so fits
well with the feta), grated

1. Preheat the oven to 230C/fan210C/ 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
2. tomatoes and cook for 5 minutes, until tender and scorched at the edges. Reduce the oven to 200C/fan180C/gas 6.
3. Put half the vegetables into 6 x 350ml ovenproof dishes or a 2-litre ovenproof dish. Spoon over half the passata and the feta. Top with the remaining vegetables and passata.
4. 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.