Reader's recipes
Vegetable moussaka
by Rose Vecchio, Mareeba, QLD
Serving size: Serves 6
Cuisine type: GreekCooking time: More than 1 hour
Special options: VegetarianCourse: Main
INGREDIENTS
3 eggplants, cut into 5mm slices
1/3 cup olive oil
1 red onion, chopped
2 garlic cloves, crushed
2 celery stalks, trimmed, finely chopped
1 carrot, finely chopped
400g can diced tomatoes
400g can brown lentils, drained, rinsed
¼ cup tomato paste
1 teaspoon dried thyme
1 teaspoon dried tarragon
2 tablespoons wholemeal breadcrumbs
green salad, to serve
CHEESE SAUCE
2 tablespoons margarine
1/3 cup plain flour
2 cups low-fat milk
1/3 cup grated parmesan cheese
2 egg-yolks
METHOD
- Preheat oven to moderate, 180°C. Lightly grease a 3-litre-capacity ovenproof dish.
- Brush eggplant slices lightly with half the oil. Cook in batches in a large frying pan, for 2-3 minutes each side, until lightly browned. Set aside.
- Heat remaining oil in a large saucepan on medium. Sauté onion, garlic, celery and carrot for 5-8 minutes until vegetables are just tender. Add tomatoes, lentils, tomato paste and dried herbs. Cook, stirring, for further 10 minutes. Season to taste.
- CHEESE SAUCE. Meanwhile, melt margarine in a medium pan on high. Stir in flour. Cook for 1 minute. Remove from heat. Blend in milk until smooth. Return to heat. Cook, stirring, until sauce boils and thickens. Simmer for 3 minutes. Remove from heat and stir in cheese and yolks. Season to taste.
- Place 1/3 of the eggplant into prepared dish. Spread with half the vegetable mix, layer with 1/3 of the cheese sauce. Top with half the remaining eggplant.
- Repeat layering with remaining ingredients, finishing with cheese sauce. Sprinkle with breadcrumbs.
Bake for about 40-45 minutes until top is lightly browned and eggplant is tender. Stand 5 minutes before serving. Serve with green salad.
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