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Vegetable Moussaka

A great dish even if you are not vegetarian, really tasty enjoy!

Serves 4

2 large potatoes peeled and sliced
Olive oil
1 large onion finely chopped
3 cloves of crushed garlic
2 x 400g cans of chopped tomatoes
Splash of red wine
1 tsp of dried oregano
Pinch of cinnamon
Pinch of Sugar
2 Tbsp tomato puree
1 400g can red kidney beans
2 aubergines sliced
2 tbsp fresh parsley chopped
Salt & pepper
1 recipe for Bechamel sauce


•    Boil potatoes until just tender.
•    Cook onion and garlic gently in olive oil for about 10 minutes or until soft but not coloured.
•    Add tomatoes, wine, oregano, cinnamon, sugar, tomato puree.
•    Boil.
•    Then reduce heat and simmer gently for 10 minutes, then add the beans and simmer for another 20 minutes.
•    Taste.
•    Season.
•    Fry aubergine slices in two to three tbsp olive oil turning till just soft or griddle them, drain on kitchen paper.
•    Make cheese sauce.
•    Pre-heat oven to 190 degrees C.
•    To put together: Use either 4 small shallow heat proof dishes or one large, spread tomato/bean mix at the bottom, then layer aubergine slices a little grated cheese, then potato. Repeat until all used, finishing with aubergine.
•    Cover with cheese sauce and bake for one hour, rest 10 minutes before eating.

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