Gorgeously sumptuous and packed full of vegetables is this delicious veggie moussaka! It can be made ahead of time and popped in the oven for a quick tasty dinner!
Makes approximately 4 servings
Preparation time is approximately 10 minutes
Cooking time is approximately 15 - 20 minutes
Ingredients
1 400g can of chopped tomatoes
1 red onion, chopped
2 aubergines
1 egg
1 teaspoon of sugar
1 garlic clove, grated or finely chopped
Parsley, chopped
40g - 60g cheddar cheese, grated
250ml Greek-style/natural yoghurt
1 teaspoon of ground cinnamon
Vegetable stock pot (gluten free if required
2-3 potatoes
Olive oil
How to make VEGGIE MOUSSAKA
1. Preheat the oven to 200C.
2. Cut the aubergine and potatoes into thick slices (leave the skins on).
3. Add 250ml of boiled water to a saucepan (with lid) and add the stock cube. Stir until dissolved and add the sliced potatoes. Cover with a lid and cook for 10 minutes then drain (keep the drained stock). Leave to cool.
3. While the potatoes are cooking, heat 1 tablespoon of olive oil in a large, wide-based pan (non-stick) over a high heat and cook the aubergine for 5 min on each side with a sprinkle of salt. Add the cooked aubergine to a large baking dish in a single layer and season with salt and pepper. Place the dish into the oven for 10 minutes.
5. In the same frying pan that you used to cook the aubergine, add another 1 tablespoon of olive oil and add the onions, cinnamon, salt, pepper and the sugar and cook for 3 minutes. Add the garlic, tinned tomatoes and potato stock. Cook on a high heat until it is reduced to a thick tomato sauce.
6. While the tomato sauce is cooking, beat the egg in a mixing bowl and stir in the yoghurt and grated cheese.
7. Remove the aubergine dish from the oven and layer the cooled sliced potato on top of the aubergine. Add some of the parsley and spoon over the tomato sauce.
8. Spread over the yoghurt mix and put the dish in the oven for 15 minutes or until bubbling.
Sprinkle with the remaining parsley if desired.
To serve: Enjoy with salad and crunchy veg sticks.
HINTS & TIPS
'Lighten up' by using the smaller amount of cheese given in the recipe, a low fat version of both cheese and yogurt can also be used. Leave the skin on the potatoes, wash well before use. The potato skins contains many vitamins and fibre. Using the homemade version of the hidden veg tomatoe sauce can replace the tinned tomatoes. Scroll down for recipe
Any leftovers can be stored in the fridge and reheated for a tasty lunch the next day!
Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.
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