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Vegetarian moussaka

Vegetarian moussaka

Average rating:

The Greek classic tastes as good made with vegetables as it does with the usual minced lamb

Serves: 4
Costs: Cheap as chips

Ingredients

Serve with a crisp, green salad.

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6tbsp vegetable oil
1 medium onion peeled and chopped
1 clove garlic
2 x 400g can chopped tomatoes
225g/8oz mushrooms, thickly sliced
2 tbsp tomato puree
125g/4½ oz fresh wholemeal breadcrumbs
85g/3oz feta cheese crumbled
1 vegetable stock cube, crumbled
Salt and pepper to taste
Handful of fresh basil leaves, torn
3 medium aubergines cut into long thin slices
2 medium eggs
450ml/16 fl oz Greek yoghurt
Freshly grated nutmeg
40g/1½ oz freshly grated Parmesan

Method

Preheat oven to 180°C (350°F, gas mark 4).
Heat 2tbsp oil in a large pan and add onion and garlic, then cook until just soft. Add tomatoes, mushrooms, tomato puree, breadcrumbs, feta, stock cube and cook for 10 mins, then taste and season as required. Remove from heat and add basil.
Fry aubergines in remaining oil until soft and lightly browned.
Lightly grease a 2 litre/3½ pt ovenproof dish and line the base with a third of the aubergine slices. Add a layer of the tomato mixture and repeat, and then finish with a layer of aubergine.
Combine the remaining ingredients (except the Parmesan), pour on top of the aubergine and spread out with a spatula. Sprinkle on Parmesan and place in oven for about 45 mins until top is golden and the sauce is bubbling at the edges.

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Nutritional information per portion

Calories 572(kcal)
Fat 40.7g
Saturates 13.9g
Sugars 16.4g
Salt 2.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.