Name: Moussaka
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 2 medium potatoes; 1 large eggplant, cut into 5mm slices; olive oil cooking spray; 2 teaspoon vegetable or light olive oil; 1 medium brown onion, finely chopped; 1 medium red capsicum, finely chopped; 1 teaspoon dried oregano leaves; 1/2 teaspoon allspice; 1/4 cup tomato paste; 400 gram can diced tomatoes; 1/2 cup salt-reduced vegetable stock; 50 gram baby spinach leaves; 80 gram feta, crumbled; 250 gram tub extra-light ricotta; 1 egg, lightly beaten; 1/2 cup finely grated parmesan; mixed salad, to serve

Ingredients

2 medium potatoes

1 large eggplant, cut into 5mm slices

olive oil cooking spray

2 teaspoon vegetable or light olive oil

1 medium brown onion, finely chopped

1 medium red capsicum, finely chopped

1 teaspoon dried oregano leaves

1/2 teaspoon allspice

1/4 cup tomato paste

400 gram can diced tomatoes

1/2 cup salt-reduced vegetable stock

50 gram baby spinach leaves

80 gram feta, crumbled

250 gram tub extra-light ricotta

1 egg, lightly beaten

1/2 cup finely grated parmesan

mixed salad, to serve

Method

1.Using a fork, prick potatoes all over. Microwave on high (100%) 4-5 minutes, or until just tender. Cool; peel, then slice.

2.Preheat an oven grill to high. Place eggplant slices on a large, foil-lined baking tray; spray eggplant with oil. Grill 4 minutes; turn. Spray with oil; grill a further 4 minutes, or until tender.

3.Preheat oven to hot, 200°C (180°C fan forced). Spray a 2.5-litre (10-cup) ovenproof dish with oil.

4.Heat vegetable oil in a medium saucepan over low heat. Add onion; cook, stirring, 5 minutes, or until soft.

5.Stir in capsicum, oregano, allspice, tomato paste, tomato and stock. Bring to the boil. Reduce heat; simmer, stirring occasionally, 10 minutes, or until mixture thickens slightly. Remove from heat; stir in spinach.

6.Arrange half the eggplant over base of prepared dish. Spoon over half the tomato sauce. Sprinkle with half the feta. Top with potato. Repeat layers.

7.Combine ricotta and egg in a medium bowl. Spread ricotta mixture evenly over eggplant; sprinkle with parmesan. Bake 30 minutes, or until golden. Stand 10 minutes. Serve with salad.

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Ingredients

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