I think this dish is called Vegetable Moussaka because it uses a lot of aubergines! Never mind… it is really delicious regardless of whether it tastes like a moussaka or not.
Amount Per Serving % Daily Value*
Calories 520 26%
Calories from Fat 322
Total Fat 35.8g 55%
Saturated Fat 13.4g 67%
Unsaturated Fat 20.7g
Trans Fat 0.0g
Total Carbohydrate 35.6g 11%
Dietary Fibre 10.7g 42%
Protein 18.6g 37%
Cholesterol 52.5mgs 17%* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- 500 g (1 lb) potatoes, sliced
- 2 aubergines, sliced
- 3 courgettes, sliced
- 300 g (10 oz) grated cheese
- 2 tbsp breadcrumbs
For the tomato sauce
- 400 g (14 oz) tin of tomatoes
- 1 medium onion, finely chopped
- 1 tsp garlic paste (or 1 crushed garlic clove)
- ½ cup chopped parsley
- ½ tsp nutmeg
- ½ cup olive oil
- Place layers of aubergine in a colander and sprinkle each layer with salt. Allow to stand for 30 minutes to allow the bitter juices to be drawn out.
- Dry the aubergine slices with some kitchen paper.
- Heat the oil in a pan and add the onions, tomatoes, nutmeg and garlic paste. Bring to the boil and simmer gently for 10 minutes.
- Turn the heat off the sauce and stir in the parsley.
- Place the breadcrumbs in the bottom of a casserole dish. Add a layer of potatoes followed by a layer of aubergine.
- Sprinkle on a layer of grated cheese, then make alternate layers of courgette and aubergine.
- Add a layer of potato, then pour on the tomato sauce. Finish with a layer of grated cheese.
- Pour 200 ml (7 fl oz) of water carefully down the inside of the dish. Bake in an oven at 200°C for 1 hour or until the topping is crisp and golden.
If you don’t like your topping so crispy, you can cover the casserole dish with a lid or aluminium foil during part of all of the baking.