Moussaka

Most people have heard of Moussaka, traditionally cooked with lamb mince. Our vegetarian alternative where we have swapped the meat for good quality feta cheese will certainly leave you wanting more.

SERVES 6-8

PREP TIME: 40-50 MINS

COOKING TIME: 60 MINS

INGREDIENTS:

2 medium aubergines cut into 2cm rounds

1kg  waxy potatoes cut into 1cm slices - see notes

2 medium red onions

2 rounds feta (see notes)

2 tins plum tomatoes

1 tsp ground cinnamon 

2 Bay Leaves

Salt and pepper 

2 teaspoons red wine vinegar 

1 tablespoons chopped fresh parsley 

Extra virgin olive oil

Vegetable oil - see notes 

For the Béchamel Sauce 

100 butter

1-2 pints whole milk

2 tablespoons plain flour

Salt and pepper

METHOD:

Shallow fry potatoes in vegetable oil till golden brown on both sides. Place in colander to drain.

Gently fry onions in a little olive oil till soft. Add tomatoes, salt, pepper, cinnamon, bayleaves, vinegar, parsley. Cook.

Grill aubergine then brush with salted olive oil then put under grill again till golden brown on both sides.

Heat oven to 160 fan.

In a deep dish, approximately 25 x 35 cm, start layering, tomato sauce, potatoes, sauce, aubergine, crumbled feta, sauce, potato. 

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. Cover with tin foil for last 20 mins.

Allow to sand for a while before serving with a green salad

SEE OUR CRISP AND TANGY DASAKI SALAD RECIPE

Tips: The feta really needs to be the fresh creamy kind that comes in rounds and is in salted water. It’s usually available in large supermarkets, in one of the continental food sections.

Potatoes- ESSENTIAL they are waxy - we like Maribel again from Asda.

Vegetable oil - ideally rapeseed  which most veg Oils are.