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My veggie moussaka
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Total Time:
2 hours 40 minutes
Enjoy with a zesty lemon-dressed salad.
Ingredients:
  • 20 g dried porcini mushrooms
  • 2 onions
  • 8 cloves of garlic
  • olive oil
  • ½ a cinnamon stick
  • 1 bunch of fresh oregano (30g)
  • 2 tablespoons red wine vinegar
  • 2 large aubergines (400g each)
  • 1 kg potatoes
  • 2 x 400 g tins of quality plum tomatoes
  • 200 g feta cheese
  • 2 large free-range eggs
  • 300 ml semi-skimmed milk
  • 1 whole nutmeg for grating
Instructions:
  • Place the porcini in 300ml of boiling water. Peel and finely slice the onions and garlic. Heat 2 tablespoons of oil in a large casserole pan over medium-low heat, add the cinnamon and fry for 1 minute, then add the onion and garlic. Add oregano leaves and vinegar, then simmer covered for 20 minutes until soft and lightly golden, stirring regularly. In the meantime, slice the aubergines lengthways 1cm thick and grill on a griddle pan. Scrub and slice the potatoes just under ½cm thick, then add to the casserole pan with the porcini water, reserving the mushrooms. Crush the tomatoes into the pan, pour in 1 tin of water, and stir well. Cook covered on medium heat for 50 minutes, stirring regularly. Preheat the oven to 200°C/400°F/gas 6. Blend the mushrooms with half the feta and eggs. Add milk and half the nutmeg, then blend until smooth. Season the tomato sauce with salt and pepper, then layer half the sauce in a baking dish. Top with half the aubergines and 4 tablespoons of creamy sauce. Repeat the layers, finishing with creamy sauce. Sprinkle the rest of the feta on top, cover with foil, and bake for 50 minutes until golden and bubbling. Remove the foil for the last 15 minutes. Let it rest for 15 minutes before serving. Enjoy with a simple lemony dressed green salad.

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