Vegetable Moussaka
Servings: 6
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Ingredients:
- 3 tablespoons Olive oil
- 2 full Eggplants
- 2 full Potatoes
- 2 full Zucchinis
- 1 full Onion, finely chopped
- 2 full Garlic cloves, minced
- 400 grams Canned crushed tomatoes
- 1/2 teaspoon Ground cinnamon
- 2 tablespoons Chopped fresh parsley
- 200 grams Feta cheese, crumbled
Instructions:
- Preheat your oven to 180C/160C fan/gas 4 and grease a large baking dish.
- Slice the eggplants, potatoes and zucchinis into 1cm thick slices, then spread out in a single layer on baking trays. Drizzle with olive oil, season with salt and pepper, then roast in the oven for 15 mins until softened.
- Meanwhile, heat 1 tablespoon of oil in a large saucepan, add the onion and garlic and fry for 5 mins until softened. Stir in the tomatoes, cinnamon and half the parsley and simmer for 20 minutes.
- Arrange a layer of eggplants in the bottom of the dish, then cover with half the tomato sauce. Add a layer of potatoes, then zucchinis, then the rest of the sauce. Finish with a layer of eggplants, then sprinkle the feta on top.
- Bake in the oven for 40 mins until the top is golden and the vegetables are tender. Leave to rest for 10 mins, then sprinkle with the rest of the parsley before serving.