Moussaka Recipe
by Ella Maughan
Serves 4. Suitable for Vegetarians
by Ella Maughan
Serves 4. Suitable for Vegetarians
Ingredients:
Aubergines (ripe): 2
Peppers (sliced - multi colours): 3
Olives (stoned & chopped): 2 TbSp
Chopped Tomatoes: 2 Tins (400g)
Tomato Puree: 1 TbSp
Onion (chopped): 1
Garlic (crushed): 2 cloves
Eggs: 2
Italian seasoning: 2 TSp
Natural Yoghurt: Half a pint
Grated Cheese: 2 oz
Olive Oil
Aubergines (ripe): 2
Peppers (sliced - multi colours): 3
Olives (stoned & chopped): 2 TbSp
Chopped Tomatoes: 2 Tins (400g)
Tomato Puree: 1 TbSp
Onion (chopped): 1
Garlic (crushed): 2 cloves
Eggs: 2
Italian seasoning: 2 TSp
Natural Yoghurt: Half a pint
Grated Cheese: 2 oz
Olive Oil
- Fry the onion and garlic in a little olive oil until softened. Add the tomatoes and herbs and simmer for 20 minutes to reduce.
- Add the tomato puree, chopped olives and chopped peppers and cook for a further 15 minutes, seasoning to taste.
- Meanwhile, arrange the aubergine slices on a baking tray and brush lightly with olive oil. Bake at (Gas 6, 200C, 400F) for 10 minutes on each side, or until cooked.
- Pour some of the tomato mixture into an oven proof dish and cover with a layer of aubergine slices. Continue alternating layers finishing with aubergines.
- Whisk the yoghurt and egg together and pour over the Moussaka. Sprinkle the grated cheese on top.
- Bake at (Gas 6, 200C, 400F) for 20 - 30 minutes, or until the yoghurt mixture has set and the cheese is golden brown.
- Serve with garlic bread and a crisp salad.