Courgette Moussaka

Stede would generally use courgette as well as aubergine when she made a meaty moussaka. This adaptation of our veggie moussaka, swapping out the aubergine for courgette and with the addition of celery and mint has lighter summery taste. Let us know what you think.

SERVES 4

PREP TIME: 30-40 MINS

COOKING TIME: 40 - MINS

INGREDIENTS:

3 large courgettes cut into 1cm rounds at an angle.

600-700g  waxy potatoes peeled and cut into approx 8mm slices

1 large white onions chopped

1/2 or 1/3 of a round feta

Kelafotiri, or Pecorino Romano cheese if you can’t get it.

1 tin plum tomatoes

1/2 tsp ground cinnamon 

2 sticks green celery chopped

4 or 5 gloves garlic finely sliced or put through a garlic crusher

Salt and pepper 

1 glass white wine 

1 large handful chopped fresh parsley

1 handful chopped fresh mint 

Extra virgin olive oil

Vegetable oil - see notes 

For the Béchamel Sauce 

100g butter

1 - 2 pints whole milk

30g plain flour

Salt and pepper

METHOD:

Shallow fry potatoes in vegetable oil till golden brown on both sides. Place in colander to drain. Then lay out on kitchen paper.

Gently fry onion, celery and garlic in a little olive oil till soft. Add tomatoes, salt, pepper, cinnamon and cooke for 5 mins. Add wine and continue cooking, add parsley and mint . Stir and leave aside. The sauce doesn’t need to be cooked down too much. Keep it loose and fresh

It another pan, preferably non stick, warm up a little olive oil. Add the courgette slices, sprinkle with salt and fry until just browning.remove and place on kitchen paper.

Heat oven to 160 fan.

In a deep dish, approximately 25 x 20 cm, start layering in the following (suggested) order:

Tomato sauce. Potato. Tomato sauce. courgette. Feta. Potato. Tomato sauce. Courgette.

Grate a good layer of Kelafotiri or Pecorino.

Now make the Béchamel.

Melt butter, add flour to make a roux. Add salt and pepper. Slowly add milk, stirring, to make thick white sauce, then pour over layered dish. 

Cook in oven for 40 mins to one hour or until potatoes are cooked through and top is golden. It’s good if the courgette still has a little bite. Cover with tin foil for last 20 mins.

Allow the dish to sand for a while.

Serve warm or put it in the fridge and serve cool the next day.