Vegetarian Moussaka

Category: Meals to Satisfy

Servings

4

Ingredients

6 tbsp vegetable oil 1 medium onion peeled and chopped 1 clove garlic 2 x 400g can chopped tomatoes 225g/8oz mushrooms, thickly sliced 2 tbsp tomato puree 125g/4½oz fresh wholemeal breadcrumbs 85g/3oz feta cheese crumbled 1 vegetable stock cube, crumbled salt and pepper to taste handful of fresh basil leaves, torn 3 medium aubergines cut into long thin slices 2 medium eggs 450ml/16 fl oz Greek yoghurt freshly grated nutmeg salt and pepper 40g/1½oz freshly grated parmesan

Method

Preheat oven to 180C/gas 4. Heat 2 tbsp oil in a large pan and add onion and garlic, cook till just soft. Add tomatoes, mushrooms, tomato puree, breadcrumbs, feta, stock cube and cook for 10 minutes- taste and season as required. Remove from heat, add basil. Fry aubergines in remaining oil until soft and lightly browned. Lightly grease a 2 litre/3½ pint ovenproof dish and line the base with 1/3 of the aubergine slices. Add a layer of the tomato mixture and repeat, and then finish with a layer of aubergine. Combine the remaining ingredients except the parmesan, pour on top of the aubergine and spread out with a spatula. Sprinkle on parmesan and place in oven for about 45 minutes until top is golden and the sauce is bubbling at the edges. Serve with a crisp green salad. PER SERVING 572 Kcal, fat 40.7g, saturated fat 13.9g, salt 2.5g, carbohydrate 30.8g, sugar 16.4g, fibre 8.3g