Vegetarian moussaka

• Produce

  • 2 Aubergines, medium
  • 1 Bay leaf
  • 1 kg Floury potatoes
  • 1 Onion, medium
  • 1 tsp Oregano, dried
  • 1 tsp Thyme, dried

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 Cinnamon, ground
  • 1 Pinch Pepper
  • 1 Pinch Salt

• Oils & Vinegars

  • 129 1/2 ml Olive oil

• Dairy

  • 100 g Feta cheese
  • 200 ml Yogurt, natural

• Other

  • 2 X 400g tins tomatoes

Found on family-friends-food.com

Ingredients

• 2-3 medium aubergines (eggplant) (550-750g total)
• 100ml olive oil
• 1 medium onion
• 2 tbsp olive oil
• 2 x 400g tins tomatoes
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• Pinch salt
• Pinch pepper
• 1kg floury potatoes
• 200ml natural yogurt
• 1 egg
• 100g feta cheese
• Ground cinnamon (optional)

Directions

• Wash the aubergines (eggplant) and trim off the stalks and leaves. Cut the aubergines lengthways into 6-8mm thick slices. Heat the grill to medium-high. Brush the aubergine slices with olive oil and arrange as many as will fit on a baking sheet. Cook under the grill for 3-5 minutes until starting to brown. Turn the slices over, brush the other side with oil, and grill for 3-5 minutes on that side. When both sides are browned, and the slices are soft, remove to a plate and continue with more aubergine slices until they are all cooked.
• Peel and dice the onion. Heat the olive oil in a large skillet and cook the onion over a medium flame until starting to soften. Add the tinned tomatoes, thyme, oregano and bayleaf, and bring to a simmer. Turn down the heat and cook, uncovered, for 25-30 minutes until thickened and cooked through. Stir occasionally to prevent the sauce sticking to the pan. Season with salt and pepper to taste and remove from the heat.
• Peel the potatoes, and cut into 4-5mm thick slices. Wash in cold water and drain. Place in a large saucepan and cover with fresh water. Bring to the boil and simmer for 4-5 minutes until just tender to the point of a knife - dont overcook or they will be impossible to handle when you come to assemble the final dish. Once cooked, drain the potatoes in a large sieve or colander.
• Put a thin layer of the tomato sauce in the bottom of an ovenproof baking dish and spread out. Cover with half the aubergine slices, then half the potatoes, in even layers. Spread over half the remaining tomato sauce, then the remaining aubergine, and finally the remaining potato slices. Finally, spread the rest of the tomato sauce on the top. To make the topping, whisk together the yogurt and egg. Carefully pour/spread this mixture over the top layer of tomato sauce, taking care not to mix them together too much. Crumble the feta cheese over the top, then sprinkle over a little cinnamon, if liked. Bake the moussaka at 180C (350F) for at least an hour, until it is thoroughly heated through, bubbling, and the top is golden. Serve hot.

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