Roast Eggplant And Potato Moussaka Recipes

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ROAST EGGPLANT AND POTATO MOUSSAKA



Roast Eggplant and Potato Moussaka image

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

1 small Eggplant (about 1lb)
3 Potatoes (about 1 1/4;b)
1/4 cup Extra Virgin Olive Oil
3/4 tsp Each Salt and Pepper (divided)
2 tsp Dried Oregano Leaves
1 Onion (chopped)
4 cloves garlic (minced)
2 tbsp Each Chopped Parsley and Oregano
Pinch Each Ground Cinnamon and Allspice
1 jar (700 mL) Tomato Passata ((strained tomatoes))
1 cup Feta Cheese (crumbled)
1 1/2 cups Plain Greek Yogurt
2 Eggs
1/2 cup Parmesan Cheese (grated)
1 tbsp All Purpose Flour

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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