This is a simple vegetarian moussaka recipe, packed with lovely roasted veg. The cheese and yogurt sauce is lighter than the usual moussaka topping but, with both feta and Parmesan, just as tasty. This is a hearty and healthy meal.
Serves 6
Takes 20 minutes to make and 45-55 minutes in the oven
Per serving:
385kcals
22.6g fat (9.5g saturated)
18.4g protein
28.7g carbs
13.2g sugar
2g salt
1. Preheat the oven to 230C/fan210C/ gas 8. Par-boil the potatoes for 5 minutes, then drain and divide between 2 roasting tins with the aubergine, onion, garlic and peppers. Sprinkle with the herbs, drizzle with the olive oil and roast for 20 minutes, turning halfway. Add the tomatoes and cook for 5 minutes, until tender and scorched at the edges. Reduce the oven to 200C/fan180C/gas 6.
If you think your kids won't like the topping, just serve up the roasted vegetables with a hunk of cheese on the side. You can freeze this dish but without the yogurt topping. If you just want to cook 2 portions, you'll need 100ml yogurt, 1 egg and a big teaspoon of grated Parmesan for the topping.
2. Put half the vegetables into 6 x 350ml ovenproof dishes or a 2-litre ovenproof dish. Spoon over half the passata and the feta. Top with the remaining vegetables and passata.
3. Mix the yogurt, eggs and Parmesan in a jug, then pour over the veg. Bake individual dishes for 20 minutes or the large dish for 30 minutes. Check the yogurt mix is firm before serving, garnished with thyme leaves.
© delicious. magazine
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