Vegetable Moussaka
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 1 red onion, peeled and finely sliced
- 1 garlic clove, finely chopped
- 1 leek, trimmed and cut into 1/2in slices
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 14 ounces chopped tomatoes, canned
- 10 ounces cannellini beans, drained
- 2 tablespoons fresh thyme, chopped
- 2 eggplants, sliced into 1/2in rounds
- 1 large egg
- 7 ounces Greek yogurt
- 2 ounces sharp cheddar cheese, shredded
directions
- Heat two teaspoons of oil in a saucepan and cook the onion until soft, stirring frequently.
- Stir in the garlic and leek and cook for another 2 minutes.
- Add the peppers, canned tomatoes and simmer, covered, for 15 minutes. Add beans and thyme, and season.
- Preheat the broiler until hot and preheat the oven to 350°F.
- Brush the eggplant slices lightly on each side with the remaining oil.
- Broil for a few minutes on each side until tinged golden brown.
- Put half the eggplant in the base of a 2 liter ovenproof dish.
- Cover with half the vegetable mixture, then add another layer of eggplant followed by more mixture.
- Whisk together the egg, yogurt and half the cheese. Season and spread on top of the dish.
- Sprinkle over the rest of the cheese and cook in the oven for 45 minutes until the top is crispy and browned. Serve.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)