Vegetable Moussaka
You don’t need to be Vegetarian to enjoy this dish. Hope you enjoy!
Ingredients 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 cheese sauce
Method
• 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.
Delicious Cheese Sauce
Ingredients
2 Tbsp Butter
375ml double cream
80g Parmesan cheese
100g Fontina cheese or Taleggio, Grated
75g buffalo mozzarella
75g Mascarpone cheese
Ground black pepper
1tsp marjoram or oregano (preferably fresh)
Chopped parsley for garnish
Method
• Heat butter and cream in a heavy, medium-sized saucepan and stir, over low heat, until butter has melted.
• Stir in the cheeses, and continue stirring until completely melted.
• Add pepper to taste and marjoram/oregano.
Free delicious recipes from Pudding Pie Cookery School!
Hi Plate-Mate
Have added a delicious Cheese Sauce recipe to the Moussaka page, will be very very nice!