I’m so sorry for not posting for over 2 days. The better half came home on Friday pretty late and I rushed to bake this gorgeous Vegetable Moussaka (I try not to ear meat on Friday – It’s a catholic thing you know, eat meat, go to hell etc etc)
Anyway, this recipe was taken from my comfort food cook book. I am a huge fan of moussaka, but have never had a Roasted Vegetable Moussaka before, so your guess was as good mine on whether this would be one big Moussaka disaster, or I get crowned best wife for making the best moussaka on earth. Hahaha.
- 1 large aubergine
- pinch of salt
- pinch of pepper
- 2 medium corgettes, sliced thickly
- 2 red peppers, cores, seeded and chopped roughly
- 2 garlic cloves chopped (more if you like garlic, I used 1 bulb as the better half is a garlic fiend)
- 5 tbsp olive oil
- 1 tbsp chopped fresh thyme
- 2 eggs beaten
- 300ml authentic Greek yoghurt
- 400 grams canned chopped tomatoes
- 85 grams Greek feta cheese (more if your a cheese fiend)
Cut the aubergine into slices, about 5mm thick. Place them on a flat surface (I used a chopping board) and sprinkle each layer with salt. Put something really heavy on it (I used our glass baking dish) and leave for 30 minutes to degorge (sweat)
Aubergines should look like the above picture after 30 minutes. Nice and sweaty! Haha!
Rinse aubergine slices under cold running water and then pat dry with kitchen paper
Slice corgettes, wedge onions, chop peppers, chop garlic and place all of these (including the aubergines) in a roasting dish.
Drizzle 5 tbsp of olive oil and toss together
Sprinkle over thyme and season with salt and pepper to taste
Roast in preheated oven at 220deg/gas mark 7 for 35 minutes, turning half-way through the cooking, until golden brown
Meanwhile, beat the eggs, measure out 300grams of Greek yoghurt – mix all together till well combined.
Measure out 85 grams of feta cheese
When the vegetables are cooked, reduce the over temperature to 180deg/gas mark 4
Put half the vegetables in a layer into another roasting dish
Spoon over the canned tomatoes and their juice and them add the remaining vegetables from the other roasting dish on top
Pour over the yoghurt mixture onto the vegetables
Then crumble over the feta cheese
Bake in the oven (now 180deg) for 45 minutes till 1 hour until golden brown, I had to drive off to pick up the better half and so it was in the oven for 1 hour – I reckon 45 minutes will be enough, as mine came out a little burnt at the sides (although I loved burnt bits!!) Serve hot or cold (better hot though!)
Ta-Daa!! One Roasted Vegetable Moussaka ready. It did taste quite nice, the better half said it tasted ‘clean’ (not in a Dettol way of course!) and hearty. Will definitely have to make this dish again, but first, I would like to try to make the ‘real’ Moussaka. Look out for the recipe here!!