Name: Easy vegetable moussaka
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 8
Ingredients: 600 gram kumara, peeled, thinly sliced; 2 eggplants, cut lengthways into 1cm slices; 2 courgettes, cut lengthways into 1cm slices; 1/3 cup extra virgin olive oil; 1 onion, finely sliced; 1 red capsicum, seeded, sliced; 2 garlic cloves, crushed; 400 gram can diced tomatoes; 2 teaspoon cinnamon; 2 teaspoon ground allspice; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Greek-style salad to serve; White sauce; 60 gram butter, chopped; 1/4 cup plain flour; 3 cup milk; 1 cup Greek-style yoghurt; 1 cup grated tasty cheese; 1 teaspoon ground nutmeg

Easy vegetable moussaka

A Mediterranean staple gets a vegetarian twist in this vegetable moussaka recipe. Packed with veges and covered in a creamy white sauce, this dish makes delicious work of getting your 5+ a day

Serves 8

Prep

30M

Cook

1H 15M

Total

1H 45M

This recipe first appeared in Woman’s Day.

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Ingredients

600 gram kumara, peeled, thinly sliced

2 eggplants, cut lengthways into 1cm slices

2 courgettes, cut lengthways into 1cm slices

1/3 cup extra virgin olive oil

1 onion, finely sliced

1 red capsicum, seeded, sliced

2 garlic cloves, crushed

400 gram can diced tomatoes

2 teaspoon cinnamon

2 teaspoon ground allspice

1 teaspoon dried oregano

1 teaspoon dried thyme

Greek-style salad to serve

White sauce

60 gram butter, chopped

1/4 cup plain flour

3 cup milk

1 cup Greek-style yoghurt

1 cup grated tasty cheese

1 teaspoon ground nutmeg

Method

1.Preheat oven to hot, 200°C. Lightly oil two oven trays and a large, shallow baking dish.

2.Arrange kumara, eggplant and courgette on trays. Brush with oil and season. Bake for 15-20 minutes.

3.In a large saucepan, heat remaining oil on medium. Sauté onion, capsicum and garlic for 4-5 minutes until lightly golden. Add tomatoes, spices and herbs. Simmer for 15-20 minutes until thickened.

4.For the white sauce: In a saucepan, melt butter on medium. Stir in flour and cook for 1 minute. Remove from heat. Gradually whisk in milk until smooth. Return to heat and cook, stirring, until sauce boils and thickens. Simmer for 3 minutes. Remove from heat. Stir in yoghurt, cheese and nutmeg. Season to taste.

5.Arrange half the kumara, eggplant and courgette in dish. Pour over half the tomato sauce mixture. Pour over half the white sauce. Repeat layers with remaining vegetables and sauces, finishing with white sauce.

6.Bake for 25-30 minutes until bubbling and golden. Serve with salad.

Jennene Plummer

Ingredients

Method

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