Vegetable Moussaka
Over a year ago
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Ingredients
- 2 Courgettes, sliced
- 1 Aubergine, sliced
- 300g New potatoes, scrubbed and sliced
- 2 Red peppers, deseeded and cut into thick strips
- 1 can Kidney beans, drained and rinsed
- 4 Ripe tomatoes, chopped
- 3 tbsp. Chopped fresh basil
- 2 tbsp. Olive oil
- 150g Greek yoghurt
- 1 Egg, lightly beaten
- 30g Parmesan, freshly grated
Accompaniment
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Method
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1. Preheat the oven to 180°C/ gas 4.
2. Bring a large pan of salted water to the boil. Add the courgettes, aubergine and potatoes. After 2 minutes, remove courgettes and aubergine from the water with a draining spoon and drain well on kitchen paper. Cook the potatoes further 6 minutes,then remove, drain and set aside with the other blanched vegetables.
3. Meanwhile, heat a griddle over a high heat. Cook the pepper slices for about 5 minutes, turning occasionally, until slightly charred all over and starting to soften. Remove from the pan and roughly chop.
4. Combine all the vegetables with the beans, chopped tomatoes and basil in a large baking dish. Drizzle over the olive oil, season to taste and stir well.
5. In a mixing bowl, stir together the yoghurt, egg and Parmesan cheese until blended. Spread this mixture over the top of the vegetables in an even layer
6. Bake for 40 minutes or until the vegetables are tender and the topping is golden brown.
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