Vegetable Moussaka Recipes

Ingredients :

2 oz butter

3 tbsp sunflower

2 aubergines, thinly sliced

4 potatoes, thinly sliced

3 large onions, chopped

2 garlic cloves, chopped

3 large tomatoes, skinned and sliced

salt and pepper

1 tbsp chopped parsley, to garnish (optional)

Cheese sauce:

2 oz butter

1.5 oz wholemeal flour

1 pint milk

8 oz cheddar cheese, grated

1 tsp mixed spice or grated nutmeg

1 tsp French mustard

1. Heat half the butter and oil in a pan, add the aubergines and potato slices and cook for 30 minutes, turning over once or twice.
2. Remove from the pan.
3. Heat the rest of the butter and oil, add the onions, garlic and tomatoes, and cook for 10 minutes without browning.
4. Add half the aubergines and potatoes, mix and season to taste with salt and pepper.
5. To make the sauce, melt the butter in a saucepan, add the flour and stir over the heat for 1-2 minutes, then gradually blend in the milk.
6. Stir until a smooth sauce is formed.
7. Remove from the heat, add approximately 6 oz of the cheese and season with salt, pepper, mixed spice or nutmeg and mustard.
8. Spoon half of the mixed vegetables into a casserole, add half of the sauce and the remainder of the mixed vegetables.
9. Top with a neat layer of aubergines and potatoes, then the rest of the sauce.
10. Cover the casserole with a lid or foil; make sure this does not touch the sauce.
11. Bake for 75 minutes in a preheated oven, 325F, gas mark 3.
12. Remove the lid, add the remaining cheese, return to the oven, raising the heat slightly, and cook for a further 10 minutes, or until the cheese topping has melted.
13. Garnish with chopped parsley, if liked.

Serves 4

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