Roast vegetable moussaka: Difference between revisions
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A healthier and more veggie-friendly version of the classic Greek recipe. It can all be prepared in advance except for the [[Yoghurt|yogurt]]-based topping. | |||
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|TotalCalories = 1938 | |TotalCalories = 1938 | ||
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|PrepTime = 45 minutes | |PrepTime = 45 minutes | ||
|CookTime = 30 minutes | |CookTime = 30 minutes | ||
|Image = [[Image:Roast vegetable moussaka recipe.jpg| | |Image = [[Image:Roast vegetable moussaka recipe.jpg|thumb|middle|none|alt=Electus]]}} | ||
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[[ | <span class="review"> | ||
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====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Make Moussaka!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.6</span>/5 </span> | |||
<span class="reviewDesc">There's a lot to this dish and it's worth the work!</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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{{RecipeIngredients | {{RecipeIngredients | ||
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| 300ml natural [[Yoghurt|yogurt]] | | 300ml natural [[Yoghurt|yogurt]] | ||
| 3 [[free range eggs]] | | 3 [[free range eggs]] | ||
| 35g [[Parmesan| | | 35g [[Parmesan|Parmesan]] [[Grated|grated]] | ||
| [[Olive oil]] | | [[Olive oil]] | ||
| [[Salt]] | | [[Salt]] | ||
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* Preheat [[Oven|oven]] to 200 [[Degrees|degrees]] [[Centigrade|centigrade]]/Gas mark 6 | * Preheat [[Oven|oven]] to 200 [[Degrees|degrees]] [[Centigrade|centigrade]]/Gas mark 6 | ||
===Method=== | ===Method=== | ||
<gallery widths=250px heights=250px perrow=5> | |||
Image:Roast vegetable moussaka baked.jpg|Ready to serve | |||
Image:Roast vegetable moussaka baking.jpg|Ready to bake | |||
Image:Roast vegetable moussaka two trays.jpg|Veg spread over two trays | |||
Image:Roast vegetable moussaka ingredients.jpg|The ingredients | |||
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{{RecipeMethod | {{RecipeMethod | ||
| [[Parboil]] [[Potatoes|potatoes]] for 5 mins and drain | | [[Parboil]] [[Potatoes|potatoes]] for 5 mins and drain | ||
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[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/roastvegetablemoussaka|#roastvegetablemoussaka]] [[Special:Search/yoghurt|#yoghurt]] [[Special:Search/potatoes|#potatoes]] [[Special:Search/baking|#baking]] [[Special:Search/parmesan|#parmesan]] [[Special:Search/feta|#feta]] [[Special:Search/passata|#passata]] [[Special:Search/peppers|#peppers]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/onion|#onion]] [[Special:Search/cherrytomatoes|#cherrytomatoes]] | ||
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Latest revision as of 11:48, 21 March 2024
A healthier and more veggie-friendly version of the classic Greek recipe. It can all be prepared in advance except for the yogurt-based topping.
| Roast vegetable moussaka | |
|---|---|
 |
| Servings: | 4 hungry / 6 peckish |
| Calories per serving: | 484 |
| Ready in: | 1 hour, 15 minutes |
| Prep. time: | 45 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 27th October 2012 |
|
Best recipe reviewMake Moussaka! 4.6/5 There's a lot to this dish and it's worth the work! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 500g potatoes, sliced no thicker than 1cm (any type really, ordinary bakers will do)
- 2 peppers, sliced (red/orange/yellow)
- 1 large aubergine, sliced
- 1 large onion, sliced
- 2 cloves of garlic, chopped
- 300g cherry tomatoes, whole
- 250g passata
- 250g feta cheese
- 300ml natural yogurt
- 3 free range eggs
- 35g Parmesan grated
- Olive oil
- Salt
- Pepper
Mise en place
- Preheat oven to 200 degrees centigrade/Gas mark 6
Method
-
Ready to serve
-
Ready to bake
-
Veg spread over two trays
-
The ingredients
- Parboil potatoes for 5 mins and drain
- Divide the potatoes, aubergines, peppers, onion and garlic between 2 baking trays. (I only used two to ensure they cooked evenly, if you have a very large tray it wouldn't make much difference)
- Toss the vegetables in some olive oil, salt and pepper and roast for 20 mins. Add the tomatoes whole and roast for a further five mins, or until the skins have begin to burst.
- In a large baking dish, layer half the roasted veg, then half the passata, and crumble the feta over. Then the rest of the veg and the passata on top.
- Mix the yogurt, the eggs and most of the parmesan in a jug, and pour evenly over the whole thing. Sprinkle over the rest of the parmesan.
- Bake for 30 mins. The topping should be turning a nice brown colour (not black!)
Serving suggestions
Serve with a green salad.
Chef's notes
Might be worth roasting the potatoes on a separate tray right at the top of the oven so they crisp a little and add the tomatoes at the same time as the other veg but on a lower shelf. This is a fabulous recipe, zesty and juicy. It is now a favourite and will be made again.Chef
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