Category: Main Course
Cuisine: Greek
Yields:
4 Servings
Vegetable Moussaka –
This vegetarian version of the Greek classic is so rich and satisfying you really won’t miss the meat and it is kept simple using a yoghurt sauce.
Ingredients
Adjust Servings
Instructions
- Preheat the oven to 190°C (170°C fan-forced).
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Mix the lemon juice, oil, sugar, garlic, cumin and oregano and place the mixture in a large frying pan over a medium high heat.
- Add the onion and capsicum and cook until lightly browned.
- Add the tomatoes, bring to the boil then reduce the heat and simmer for 15 minutes.
- Meanwhile, thinly slice the potatoes, preferably using a mandolin, and set aside.
- Mix the cornflour and mustard powder and whisk into the yoghurt in a small saucepan.
- Bring to the boil, stirring constantly, then remove from the heat.
- Spread ¼ of the tomato mixture in the bottom of an ovenproof dish. Add a layer of potato, a layer of eggplant and a layer of yoghurt mixture. Repeat until the vegetables are used up.
- Finish with a layer of yoghurt and lay the sliced tomato on top.
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Bake for 45 minutes.
