Roast Eggplant And Potato Moussaka Recipes
ROAST EGGPLANT AND POTATO MOUSSAKA
This vegetarian bake is packed with flavour and is a wonderful casserole to serve up to friends on the weekend. Enjoy it with a chunky Greek salad for a fun themed meal.
Provided by envision
Categories Main Dishes
Time 26m
Number Of Ingredients 15
Steps:
- Slice eggplant and potatoes into 1/2 inch (1 cm) thick slices and brush with some of the oil and sprinkle with 1/2 tsp (2 mL) each of the salt and pepper and dried oregano. Place on parchment paper lined baking sheets and roast in preheated 400 F (200 C) oven for about 25 minutes, turning once until tender and light golden.
- Meanwhile, heat remaining 1 tbsp (15 mL) of the oil in saucepan and cook onion and garlic for 2 minutes. Stir in parsley, fresh oregano, cinnamon and allspice. Add passata, remaining 1/4 tsp (1 mL) salt and pepper; bring to a simmer. Simmer for 10 minutes.
- Ladle half of the sauce into casserole dish. Layer half of the eggplant and potatoes on bottom. Sprinkle with half of the feta cheese. Repeat with remaining ingredients.
- In a bowl, whisk together yogurt, eggs, cheese and flour. Spread evenly over top and bake in preheated 350 F (180 C) oven for about 1 hour or until golden and set. Let stand about 15 minutes before serving.
Nutrition Facts : ServingSize 409 g, Calories 300 kcal, Carbohydrate 33 g, Protein 21 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 55 mg, Sodium 520 mg, Fiber 5 g, Sugar 12 g
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