Recipe

Vegetable moussaka

Moussaka is a classic Greek dish, that is well known for both its vegetarian and meat based version. We've gone vegetarian here and the result is healthy and delicious. Serve with a green salad.

Jan 31, 2010 1:00pm
  • 10 mins preparation
  • 1 hr 20 mins cooking
  • Serves 2
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Ingredients

Vegetable moussaka
  • 1 (500g) large eggplant, sliced thickly
  • 2 (500g) large tomatoes, chopped finely
  • 1 teaspoon sugar
  • 2 teaspoon margarine
  • 1 tablespoon plain flour
  • 1 cup (250ml) skim milk
  • 2 tablespoon parmesan, finely grated
  • 2 tablespoon fresh basil, finely chopped

Method

Vegetable moussaka
  • 1
    Preheat oven to 200°C (180°C fan-forced).
  • 2
    Place eggplant in single layer on an oven tray; bake, uncovered, for 15 minutes. Turn; bake for a further 15 minutes, or until browned lightly. Cool 10 minutes.
  • 3
    In a small saucepan, cook tomato and sugar on low heat, stirring occasionally, for about 30 minutes, or until tomato is soft and liquid almost evaporated.
  • 4
    Meanwhile, melt margarine in a small saucepan, add flour; cook, stirring, for about 1 minute. Gradually add milk; stir over medium heat for about 1-2 minutes, or until sauce boils and thickens. Stir in half the cheese and half the basil. Stir remaining basil through tomato mixture.
  • 5
    In two ovenproof dishes (2-cup capacity), spread one-third of tomato mixture, eggplant and cheese sauce; repeat with two more layers. Sprinkle with remaining cheese.
  • 6
    Bake, uncovered, for about 15 minutes, or until browned lightly.

Notes

Moussaka can be prepared 3 hours ahead; refrigerate, cover.

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