Roasted Vegetable Moussaka(ish!)

Name: Roasted Vegetable Moussaka(ish!)
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 4
Cuisine: Greek
Ingredients: 1 medium (approx. 300 g) Aubergine; 1 medium (approx. 200 g) Courgette; 1 medium (approx. 150 g) Red onion; 1 Pepper (red, green, yellow, orange or mix); 2 cloves Garlic; 4 tbsp Olive oil; A few Fresh basil leaves, torn or chopped; 50 g Pitted olives (I use black or Kalamata); 2 tbsp Capers, drained from jar; 1 X 400 g tin Chopped tomatoes; 300 g Greek yogurt; 50 ml Milk (any kind); 2 Eggs; To season to taste Salt and freshly ground pepper; 1 - 2 tbsp Thyme leaves (fresh, frozen or dried); 50 g Feta; 15 - 20 g Parmesan, freshly grated

Love Baking Over a year ago 7,637 views

Prep: 25 mins

Cook: 70 mins

Serves: 4

Greek Main Course 🌾 Gluten Free 💚 Healthy 🔥 Low Calorie 🫒 Low Fat 🥕 Vegetarian 👨‍👩‍👧‍👦 Family Food

Ingredients

1 medium (approx. 300 g) Aubergine
1 medium (approx. 200 g) Courgette
1 medium (approx. 150 g) Red onion
1 Pepper (red, green, yellow, orange or mix)
2 cloves Garlic
4 tbsp Olive oil
A few Fresh basil leaves, torn or chopped
50 g Pitted olives (I use black or Kalamata)
2 tbsp Capers, drained from jar
1 X 400 g tin Chopped tomatoes
300 g Greek yogurt
50 ml Milk (any kind)
2 Eggs
To season to taste Salt and freshly ground pepper
1 - 2 tbsp Thyme leaves (fresh, frozen or dried)
50 g Feta
15 - 20 g Parmesan, freshly grated

Accompaniment

Description

Inspired by moussaka, but not really traditional - starting with the absence of meat! Really tasty veggie supper dish. Leave out olives / capers if you are not keen.

Method

1
Preheat the oven to 200 C. Top and tail the aubergines and courgettes. Slice the aubergine lengthways, then slice each half lengthways again so that you end up with long strips. Slice the courgette lengthways, then slice into half moons, approx 1cm thick. Cut the pepper(s) in half lengthways, remove the seeds and stalk, and slice lengthways into strips. Peel the onion, cut it in half, and slice both halves (approx 5mm). Peel the garlic cloves, cut in half, and slice thinly. Put all these vegetables into a bowl, add the basil leaves, drizzle with the olive oil and stir well to coat everything. Season and transfer to a roasting tin. Roast in the oven for 30 – 40 minutes, stirring after each 10 minutes.

Unless you are preparing ahead, to cook later, lower the oven temperature to 180C.

Slice or chop the olives.

Place half of the vegetables in a baking dish, and top with half of the olives and capers and a sprinkling of thyme. Add the tin of tomatoes, then add the rest of the roasted vegetables, olives and capers, and a little more thyme.

In a jug, whisk the eggs, yogurt and milk together with a fork. Pour over the top, then crumble over the Feta cheese, and top with grated parmesan and a little more thyme and freshly ground black pepper.

Place on a baking sheet, to catch any juices that may bubble over. Bake for 30 - 40 minutes in a preheated oven at 180C. The top may have puffed up a little and will be golden brown. Some of the tomato sauce may have bubbled through the top, or over the sides.

Serve with a salad and toasted pitta bread.