Vegetarian moussaka
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Servings
4 people
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Serves
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Ingredients
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Nutritional information
Values shown are approximate.
| kCals | Fat (g) | Saturated fat (g) | Salt (g) | Carbohydrates (g) | Sugar (g) | Fibre |
|---|---|---|---|---|---|---|
| 572 | 40.7 | 13.9 | 2.5 | 30.8 | 16.4 | 8.3 |
Method
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Step 1
Preheat oven to 180C/gas 4. Heat 2 tbsp oil in a large pan and add onion and garlic, cook till just soft.
Step 2
Add tomatoes, mushrooms, tomato puree, breadcrumbs, feta, stock cube and cook for 10 minutes. Taste and season as required. Remove from heat, add basil.
Step 3
Fry aubergines in remaining oil until soft and lightly browned. Lightly grease a 2 litre/3½ pint ovenproof dish and line the base with 1/3 of the aubergine slices.
Step 4
Add a layer of the tomato mixture and repeat, and then finish with a layer of aubergine. Combine the remaining ingredients except the parmesan, pour on top of the aubergine and spread out with a spatula.
Step 5
Sprinkle on parmesan and place in oven for about 45 minutes until top is golden and the sauce is bubbling at the edges. Serve with a crisp green salad.