Preheat your oven to 180 deg C.
This is a vegetarian moussaka which is just as delicious as the meat version .
You will need 1 aubergine ( eggplant ), cut into slices ( about 5 mm thick )
Rinse the aubergines slices under cold water and pat dry with paper towel
Slice 2 medium sized courgettes , peel and slice 2 onions and slice into thin wedges , 2 red capsicums , cored , sliced and chopped roughly .
Roughly chop 2 garlic cloves .
Place all the chopped and sliced vegetables into a baking tray .
Drizzle 5 tbs of rice bran oil over and toss together .
Now sprinkle 1 tbs of fresh thyme over the mix and season with cracked pepper .
Roast in the well preheated oven for 30 minutes until golden and tender .
In a large bowl beat together 2 eggs add 300ml of Greek yoghurt and season with cracked black pepper .Set aside .
Remove the roasted vegetables and lightly grease an ovenproof dish and layer 1/2 the vegetables over the dish .
Now spoon over 1 can (400gm ) of diced tomatoes and add the remaining vegetables over the top .
Pour the egg and yoghurt mixture over and crumble over 60 gm of Greek feta .
Sprinkle with nutmeg.
Bake in the preheated oven for 50 minutes or until golden .
This can be served hot , warm or cold .
I don't add salt to this recipe as the feta is salty enough .
The heavier winter moussaka is cooked and flavoured with mince lamb in addition to the vegetables in the recipe above .
This is a vegetarian moussaka which is just as delicious as the meat version .
You will need 1 aubergine ( eggplant ), cut into slices ( about 5 mm thick )
Rinse the aubergines slices under cold water and pat dry with paper towel
Slice 2 medium sized courgettes , peel and slice 2 onions and slice into thin wedges , 2 red capsicums , cored , sliced and chopped roughly .
Roughly chop 2 garlic cloves .
Place all the chopped and sliced vegetables into a baking tray .
Drizzle 5 tbs of rice bran oil over and toss together .
Now sprinkle 1 tbs of fresh thyme over the mix and season with cracked pepper .
Roast in the well preheated oven for 30 minutes until golden and tender .
In a large bowl beat together 2 eggs add 300ml of Greek yoghurt and season with cracked black pepper .Set aside .
Remove the roasted vegetables and lightly grease an ovenproof dish and layer 1/2 the vegetables over the dish .
Now spoon over 1 can (400gm ) of diced tomatoes and add the remaining vegetables over the top .
Pour the egg and yoghurt mixture over and crumble over 60 gm of Greek feta .
Sprinkle with nutmeg.
Bake in the preheated oven for 50 minutes or until golden .
This can be served hot , warm or cold .
I don't add salt to this recipe as the feta is salty enough .
The heavier winter moussaka is cooked and flavoured with mince lamb in addition to the vegetables in the recipe above .
No comments:
Post a Comment