Vegetable Moussaka

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Recipe by Cook Vegetarian
Serves 4
Ready in 60 mins +

Ingredients

  • 450g waxy potatoes
  • 1 large aubergine
  • 2 medium courgettes
  • 6 tbsp Filippo Berio Olive Oil
  • 2 medium red onions, thickly sliced
  • 2 garlic cloves, crushed
  • 400g can chopped tomatoes
  • 2 tbsp tomato purée
  • large pinch sugar
  • 1/ 2 tsp dried oregano
  • 100g vegetarian feta cheese
  • 1 large free-range egg, beaten
  • 150ml Greek style yoghurt
  • 25g freshly grated vegetarian Parmesan-style cheese

How To Cook

  1. Preheat the oven to 220C/425F/Gas 7. Cut the potatoes into thin slices, put into a pan with boiling water and cook for five minutes.
  2. Meanwhile slice the aubergine and courgettes (5mm thick) then place on a large roasting tray.
  3. Drain the potatoes, add to the tray and pour over 4 tbsp of the olive oil, then toss together. Season with salt and pepper, place in the oven and roast for 15 minutes. Add the sliced onions, turn the vegetables over and cook for a further 10 minutes.
  4. While the vegetables are roasting, heat the remaining oil in a medium frying pan, add the garlic and cook for about 30 seconds to release the aroma. Stir in the tomatoes, add the tomato purée, sugar and oregano and boil for five minutes stirring until thick then take off the heat and season.
  5. Remove the roasted vegetables from the oven and reduce the temperature down to 190C/375F/Gas 5.
  6. Transfer half of the vegetables to a 1.7lt (3 pint) ovenproof dish, spoon over half of the tomato sauce and crumble over the feta cheese. Add the rest of the vegetables and tomato sauce.
  7. Mix the egg with the yoghurt and Parmesan-style cheese, spoon over the top then cook for 30-35 minutes until the top is golden. Stand for 4-5 minutes then serve with your favourite seasonal veg or a crisp green salad.

    8. www.filippoberio.co.uk

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Vegetable Moussaka
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 60 mins +
    Ingredients
  • 450g waxy potatoes
  • 1 large aubergine
  • 2 medium courgettes
  • 6 tbsp Filippo Berio Olive Oil
  • 2 medium red onions, thickly sliced
  • 2 garlic cloves, crushed
  • 400g can chopped tomatoes
  • 2 tbsp tomato purée
  • large pinch sugar
  • 1/ 2 tsp dried oregano
  • 100g vegetarian feta cheese
  • 1 large free-range egg, beaten
  • 150ml Greek style yoghurt
  • 25g freshly grated vegetarian Parmesan-style cheese
    How to Cook
  1. Preheat the oven to 220C/425F/Gas 7. Cut the potatoes into thin slices, put into a pan with boiling water and cook for five minutes.
  2. Meanwhile slice the aubergine and courgettes (5mm thick) then place on a large roasting tray.
  3. Drain the potatoes, add to the tray and pour over 4 tbsp of the olive oil, then toss together. Season with salt and pepper, place in the oven and roast for 15 minutes. Add the sliced onions, turn the vegetables over and cook for a further 10 minutes.
  4. While the vegetables are roasting, heat the remaining oil in a medium frying pan, add the garlic and cook for about 30 seconds to release the aroma. Stir in the tomatoes, add the tomato purée, sugar and oregano and boil for five minutes stirring until thick then take off the heat and season.
  5. Remove the roasted vegetables from the oven and reduce the temperature down to 190C/375F/Gas 5.
  6. Transfer half of the vegetables to a 1.7lt (3 pint) ovenproof dish, spoon over half of the tomato sauce and crumble over the feta cheese. Add the rest of the vegetables and tomato sauce.
  7. Mix the egg with the yoghurt and Parmesan-style cheese, spoon over the top then cook for 30-35 minutes until the top is golden. Stand for 4-5 minutes then serve with your favourite seasonal veg or a crisp green salad.
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