Moussaka
Neena
ingredients
- 250g potatoes cut into chunky slices
- 1 aubergine sliced
- 1 onion chopped
- 1 crushed garlic clove
- 1 red pepper deseeded and sliced
- 1 tbs fresh thyme
- 2 tbs olive oil
- 150g cherry tomatoes
- 125g passata/creamed tomatoes
- 125g feta cheese sliced
- 150ml natural yoghurt
- 1 egg
- 15g grated parmesan
directions
- 1
Preheat the oven to 230°
- 2
Par-boil the potatoes for 5 minutes, then drain and place in roasting tin with the aubergine, peppers, onion and garlic
- 3
Sprinkle with herbs, drizzle with olive oil and roast for 20 mintues, turning halfway
- 4
Add the tomatoes and cook for 5 minutes until tender
- 5
Reduce the temperature to 200°
- 6
Put the vegetables into an ovenproof dish
- 7
Spoon over the passata and feta
- 8
Mix the yoghurt, eggs and parmesan in a jug and then pour over the vegetables
- 9
Bake the dish for 20-30 mintues until the yoghurt mix is firm
- 10
Serve with a garnish of thyme leaves
Source: Naji
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