Vegetable Moussaka

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.

Nutrition Facts

Servings: 6

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%

Sugars 10.5g

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.

Ingredients

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

Instructions

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.

Titli’s Tips

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.