Vegetable Moussaka

Vegetable Moussaka -  This vegetarian version of the Greek classic is so rich and satisfying you really won't miss the meat and it is kept simple using a yoghurt sauce.

Servings: 4 yield(s)
Ingredients
  • 0.33 cup Lemon juice
  • 1 tsp Olive oil
  • 1 tsp white Sugar
  • 2 cloves Garlic - minced
  • 1 tsp gound Cumin
  • 2 tbsp dried Oregano
  • 1 medium Red Onion
  • 180 g mixed Capsicums (Bell Peppers) - 1 cm dice
  • 400 g Tomatoes - peeled, cored and diced
  • 2 medium Potatoes (≈ 400 g)
  • 250 g Egg Plant (Aubergine) - sliced
  • 2 tbsp Cornflour
  • 2 tbsp Mustard powder
  • 600 g plain Yoghurt
  • 1 large Tomato - sliced
Instructions
  1. Preheat the oven to 190°C (170°C fan-forced).
  2. Mix the lemon juice, oil, sugar, garlic, cumin and oregano and place the mixture in a large frying pan over a medium high heat.
  3. Add the onion and capsicum and cook until lightly browned.
  4. Add the tomatoes, bring to the boil then reduce the heat and simmer for 15 minutes.
  5. Meanwhile, thinly slice the potatoes, preferably using a mandolin, and set aside.
  6. Mix the cornflour and mustard powder and whisk into the yoghurt in a small saucepan.
  7. Bring to the boil, stirring constantly, then remove from the heat.
  8. Spread ¼ of the tomato mixture in the bottom of an ovenproof dish. Add a layer of potato, a layer of eggplant and a layer of yoghurt mixture. Repeat until the vegetables are used up.
  9. Finish with a layer of yoghurt and lay the sliced tomato on top.
  10. Bake for 45 minutes.