VEGETARIAN MOUSSAKA
1 lb (500 g) potatoes
1 aubergine
2 courgettes
2 pink onions
2 cloves of garlic
1 tin of chopped tomatoes
2 tbsp tomato purée
four oz (one hundred g) feta cheese
1 bathtub of Greek yoghurt or crème fraîche
1 (massive) egg
1 tsp sugar
1⁄2 tsp salt
Herbes de Provence
Parmesan cheese
Olive oil
Method:
- Slice the aubergine and courgettes then positioned them in a bowl and sprinkle with masses of salt. Leave for approximately 1/2 of an hour then rinse properly in bloodless water and drain.
- Put the potatoes right into a pan of boiling water and simmer for a couple of minutes then eliminate the pan from the heat, stress the water off and depart the potatoes to chill for a bit.
- Peel and slice the pink onions and as quickly because the potatoes are cool sufficient to handle, peel and slice them thinly then blend with the aubergine, courgettes and onion on a massive oiled baking tray.
Drizzle with olive oil and bake in a preheated oven, Gas Mark 7 (220ºC) for approximately 15 mins.
4. Meanwhile, heat greater olive oil in a massive pan. Fry the overwhelmed garlic then upload the chopped tomatoes, tomato purée, sugar, salt and herbs and convey to the boil. Simmer for five mins, stirring constantly because the sauce thickens.
5. Put kind of 1/2 of the roasted greens in a massive ovenproof dish and pour over 1/2 of the tomato sauce. Crumble the feta cheese over the tomato sauce then cowl with the the rest of the greens accompanied via way of means of the relaxation of the tomato sauce.
- Mix the yoghurt or crème fraîche with the overwhelmed egg and a few finely grated Parmesan cheese, unfold the topping over the moussaka and end with greater grated cheese.
- Bake the moussaka withinside the oven, nonetheless at Gas Mark 7 (220ºC), for 20–25 mins till the topping may be very brown and bubbly. Serve with salad or inexperienced greens.
